Delicious and Refreshing Apricot Lemon Verbena Jam

This Apricot Lemon Verbena Jam recipe is a delightful combination of sweet apricots, tangy lemon, and the refreshing flavor of verbena. It is a perfect spread for toast, scones, or as a filling for pastries. With just a few simple steps, you can enjoy the taste of summer in a jar.

Ingredients

• 2 pounds ripe apricots, pitted and chopped
• 2 cups granulated sugar
• Juice and zest of 1 lemon
• 1 tablespoon fresh lemon verbena, chopped

Directions

1. In a large saucepan, combine the apricots, sugar, lemon juice, and zest.
2. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is thickened, about 30 minutes.
3. Remove from heat and stir in the chopped lemon verbena.
4. Allow the jam to cool for 10 minutes.
5. Transfer the jam to sterilized jars, leaving a 1/4-inch headspace.
6. Seal the jars with lids and process in a water bath canner for 10 minutes.
7. Remove the jars from the canner and let them cool completely before storing in a cool, dark place.
8. Enjoy the apricot lemon verbena jam on toast, scones, or as a filling for pastries.

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