APRICOT LEMON VERBENA JAM
If you have a lemon verbena growing in your garden or on your porch, try this deliciously lemon-flavored apricot jam.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h35m
Yield 4
Number Of Ingredients 4
Steps:
- Finely chop apricots.
- Combine sugar and lemon verbena leaves in the bowl of a food processor; pulse until the leaves are fully incorporated in the sugar (the sugar will become light green).
- Combine sugar-lemon verbena mixture and apricots in a large bowl. Cover and marinate in the fridge for 4 hours.
- Inspect 4 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Transfer apricot-sugar mixture to a large pot and stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
- Ladle apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 1067.5 calories, Carbohydrate 269.9 g, Fat 1.7 g, Fiber 7.9 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 261.1 g
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HAMID IJAZ
[email protected]This jam is a little bit of work to make, but it's worth it. The flavor is amazing.
mdabir miah
[email protected]I've been making this jam for years and it's always a crowd-pleaser. I highly recommend it!
Karl Kriesch
[email protected]This jam is the perfect balance of sweet and tart. It's also incredibly versatile.
Haribabu Poudel
[email protected]I love making this jam every summer when apricots are in season. It's the perfect way to preserve the flavor of fresh fruit.
Kaneez Akthar
[email protected]This recipe is a keeper! I've already made it three times and it's always a hit.
Michelle Clark
[email protected]I've tried this recipe twice now and both times the jam has turned out runny. I'm giving up.
Ajith Bandara
[email protected]This jam didn't set up properly for me. I'm not sure what I did wrong.
Hercule maiden
[email protected]I found that the lemon verbena flavor was a bit too strong for me. Next time, I'll use less.
Ryan Thompson
[email protected]This jam is a bit too sweet for my taste, but it's still good.
Shahzaib Khan sahab
[email protected]I love how versatile this jam is. I've used it on toast, crackers, and even as a glaze for chicken.
Fared Dolpane
[email protected]This was my first time making jam and it turned out great! This recipe was easy to follow and the results were delicious.
Awara Log
[email protected]I love the unique flavor of this jam. The lemon verbena really shines through.
Samira Chowdhury
[email protected]I followed the recipe exactly and the jam set up perfectly. I love the balance of tart and sweet.
Juliana Awuni
[email protected]This jam turned out amazing!! The flavors from the apricots and lemon verbena blended perfectly.