Name: Blackberry–Lemon Verbena Jam
Total time: 14 h 40 min
Ingredients: ¼ cup chopped fresh lemon verbena; 1½ pounds (5 cups) blackberries; 1½ cups sugar; 1 tablespoon bottled lemon juice

Why This Recipe Works

The seductive floral-citrus scent and taste of lemon verbena can now be found in a variety of dishes. It has a light, gentle flavor that can best be described as a subtle lemon perfume. We decided to pair this lemony herb with tart and earthy blackberries. The trick to this recipe was finding how to infuse our blackberry jam with just the right amount of lemon verbena. We started by mashing the blackberries, sugar, and lemon juice in a large saucepan and bringing them to a boil. Breaking down the blackberries first before cooking released the fruit's natural pectin, which helped the jam gel properly and also reduced the cooking time, helping to preserve its fresh flavor. In testing different infusion methods, we found that adding a sachet of chopped lemon verbena leaves midway through simmering the jam was all we needed to create our bright lemon verbena–infused jam.

Before You Begin

For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe. This jam can be processed for long-term storage; see the instructions in this article.

Instructions

Place 2 small plates in freezer to chill. Bundle lemon verbena in cheesecloth and tie with kitchen twine to secure.

In large saucepan, crush blackberries with potato masher until fruit is mostly broken down. Stir in sugar and lemon juice and bring to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, boil mixture, stirring and adjusting heat as needed, for 10 minutes. Add lemon verbena sachet and continue to boil mixture until thickened and registers 217 to 220 degrees, 8 to 10 minutes. (Temperature will be lower at higher elevations; see Temp the Jam for more information.) Remove pot from heat.

To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Remove lemon verbena sachet and skim any foam from surface of jam using spoon.

Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.

Using funnel and ladle, portion hot jam into hot jars. Let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months.)