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.

Prep Time:
30 mins
Cook Time:
5 mins
Additional Time:
12 hrs
Total Time:
12 hrs 35 mins
4 jars


  • 3 ½ pounds very ripe fresh apricots, pitted and halved

  • 4 ½ cups white sugar

  • 1 cup fresh lemon verbena leaves, washed and patted dry

  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)


  1. Finely chop apricots.

  2. 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).

  3. Combine sugar-lemon verbena mixture and apricots in a large bowl. Cover and marinate in the fridge for 4 hours.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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 (per serving)

1068 Calories
2g Fat
270g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1068
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Sodium 5mg 0%
Total Carbohydrate 270g 98%
Dietary Fiber 8g 28%
Total Sugars 261g
Protein 6g
Vitamin C 40mg 200%
Calcium 75mg 6%
Iron 2mg 9%
Potassium 1089mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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