Apricot Lemon Verbena Preserve

Follow our step-by-step guide on how to make Apricot Lemon Verbena Preserve.

1. Step 1

   Begin by finely chopping the apricots and setting them aside.

2. Step 2

   In a food processor, blend the sugar with fresh lemon verbena leaves until the mixture takes on a light green hue, ensuring the leaves are fully integrated.

3. Step 3

   In a spacious bowl, combine this fragrant sugar blend with the chopped apricots, cover the bowl, and let the mixture marinate in the refrigerator for four hours, allowing the flavors to meld beautifully.

4. Step 4

   While the apricots are soaking, inspect four jars for any cracks and check the rings for rust, discarding any that are defective.

5. Step 5

   Immerse the jars in simmering water to sterilize them while you prepare the jam, and wash new lids and rings in warm, soapy water.

6. Step 6

   Once the marinating time is up, transfer the apricot-sugar mixture to a large pot and stir in the pectin.

7. Step 7

   Gradually bring the mixture to a vigorous rolling boil that continues to bubble even when stirred, cooking for one minute while stirring constantly to ensure even consistency.

8. Step 8

   Carefully ladle the hot apricot jam into the prepared jars, filling them to within a quarter inch of the top.

9. Step 9

   Use a clean knife or thin spatula to eliminate any air bubbles by running it around the inside of the jars, then wipe the rims with a damp paper towel to remove any spills.

10. Step 10

    Secure the lids on top and twist the rings tightly.

11. Step 11

    In a large stockpot, place a rack at the bottom and fill it halfway with water.

12. Step 12

    Bring the water to a boil, then lower the jars into the pot using a holder, ensuring they are spaced two inches apart.

13. Step 13

    Add more boiling water to cover the jars by at least one inch, then cover the pot and process for ten minutes at a rolling boil.

14. Step 14

    Once done, carefully remove the jars and place them on a cloth-covered or wooden surface, allowing space between each jar.

15. Step 15

    Let them rest undisturbed for 24 hours.

16. Step 16

    After this time, gently press the center of each lid to check for a proper seal; it should not move up or down.

17. Step 17

    Finally, remove the rings for storage and keep the jars in a cool, dark place, ready to enjoy the delightful taste of homemade apricot jam.