Lemon Verbena Apricot Jam

    55 minutes

    If you grow your own Lemon Verbena (Lemon Beebrush), this apricot jam recipe is a treat. The lemony herb gives this jam incomparable flavour. It is fantastically simple to make, and doesn't require pectin. Refrigerate after opening a jar.


    7 people made this

    Makes: 10 jars

    • 2kg apricots, stones removed
    • 650g granulated sugar
    • a few sprigs lemon verbena
    • juice of two lemons

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Combine ingredients in a large saucepan. Crush fruit with a potato masher or with the back of a wooden spoon. The fruit does not need to be completely crushed, just enough to allow the juice to wet the sugar.
    2. Bring to the boil over high heat. After 5 minutes, skim off foam. Continue cooking until thick, about 30 to 40 minutes.
    3. Transfer jam to sterilised jars. Process in a hot water bath for 10 minutes.

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    Reviews in English (3)


    I made a few different versions of apricot jam last summer and just opened a jar of this one. Love it! Lemon verbena adds a special touch, and it was fun to use it in such a way.  -  14 Feb 2014  (Review from Allrecipes UK & Ireland)


    That is the best ever apricot jam I made. I have made lots of them and I love this one because it has less sugar and the lemon verbena from our garden adds a "je ne sais quoi" which is loved by all.  -  22 Sep 2016  (Review from Allrecipes UK & Ireland)


    Fantastic  -  19 Jul 2014  (Review from Allrecipes UK & Ireland)