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Apricot Lemon Verbena Jam
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
755 minutes
Create a tasty apricot lemon verbena jam - perfect for gifting!
Ingredients:
  • 3.5 pounds very ripe fresh apricots, pitted and halved
  • 4.5 cups white sugar
  • 1 cup fresh lemon verbena leaves, washed and patted dry
  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)
Instructions:
  • Dice the apricots into small pieces.
  • Pulse sugar and lemon verbena leaves in a food processor until sugar turns a lovely light green color.
  • Mix the sugar-lemon verbena blend with the apricots in a large bowl. Chill and let it marinate in the fridge for 4 hours.
  • Check 4 jars for cracks and rust on rings, discard any defective ones. Keep them in simmering water until jam is ready. Clean new lids and rings in warm soapy water.
  • Pour the apricot-sugar mixture into a large pot, add the pectin, and bring it to a vigorous boil while stirring. Boil for 1 minute, stirring constantly.
  • Fill prepared jars with apricot jam, leaving a 1/4-inch space at the top. Remove air bubbles by running a clean knife or thin spatula along the insides of the jars. Wipe rims clean with a damp paper towel to remove any spills. Seal with lids and screw tightly closed.
  • Fill a large stockpot halfway with water and bring it to a boil. Using a holder, carefully lower jars 2 inches apart into the boiling water. Add more boiling water to cover the jars by at least 1 inch. Bring it back to a rolling boil, cover, and process for 10 minutes.
  • Transfer the jars from the stockpot to a cloth-covered or wood surface, spacing them several inches apart. Allow them to sit undisturbed for 24 hours. Press the center of each lid lightly with a finger to check the seal. Remove the rings and store the jars in a cool, dark place.

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