Lemon Verbena Apricot Jam
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.
Ingredients
Makes: 10 jars
- 2kg apricots, stones removed
- 650g granulated sugar
- a few sprigs lemon verbena
- juice of two lemons
Directions
Preparation:15min ›
Cook:40min ›
Ready in:55min
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.- Bring to the boil over high heat. After 5 minutes, skim off foam. Continue cooking until thick, about 30 to 40 minutes.
- Transfer jam to sterilised jars. Process in a hot water bath for 10 minutes.
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Reviews and Ratings
Global Ratings:
(5)
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)