About this recipe:If you grow your own Lemon verbena, this 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.
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Method Prep:15min › Cook:40min › Ready in:55min
Combine ingredients in a large pan. 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.
To sterilise jars
Wash and rinse your jars and lids well with warm, soapy water. Line a roasting tin with a clean cloth, and place your clean jam jars upside-down on the cloth. About half an hour before potting your jam, place your jam jars in a preheated 100 C oven.
Meanwhile, place the clean lids in a large pan and cover with water. Boil for 10 minutes to sterilise the lids. Also boil any other utensils - such as a funnel or spoon - at this point.
When ready to pot your jam, remove the jars from the oven. Using an oven mitt, turn your jars right side up, keeping them in the roasting tin. Pour your hot jam into the warm jars. Make sure to leave a 1cm headspace in each jar.
Place the lids on the jars straightaway. Allow to cool thoroughly at room temperature, then store in a cool, dark place for up to 1 year. If you can press down on the centre of the lid and make it move, the jar is not properly sealed: refrigerate and consume within two weeks.
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