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Apricot jam with lemon verbena

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Ingredients for 1 servings:

  • 1 kg apricot(s), pitted
  • 500 g gelling sugar 2:1
  • some stalks of lemon verbena

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 4 minutes; Total time approx. 4 hours 14 minutes

Cut the pitted apricots into small pieces and let stand in a large pot with the gelling sugar for a few hours. Then, using a hand blender, coarsely chop the mixture—or finely if you don’t like chunks—and bring to a boil. Boil gently for 4 minutes, stirring frequently. Be careful, it will splash a bit. Remove the pot from the heat and stir in the finely chopped lemon verbena. Pour the mixture into prepared jars, seal, and let cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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