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Blackberry and Lemon Verbena Jam

Try this easy, tasty recipe for a summery jam.

BLACKBERRY AND LEMON VERBENA JAM

2 pounds blackberries

1 pound sugar (a scant 3 cups)

4 teaspoons lemon juice

2 teaspoons lemon verbena leaves

Pulse the blackberries in a food processor or mash with your hands. You can leave a few berries semimashed to give the jam texture. Add the sugar and lemon juice, and stir with a spatula to marry the ingredients. Pour into a large, heavy-bottomed pan.

Place the verbena leaves in a cheesecloth bag and tie the bag to the side of the pot, with the bag submerged in the fruit. Cook over high heat, stirring frequently, until set, 20 to 25 minutes. (For doneness indicators, see accompanying article).

Berry jams produce quite a bit of foam, so they should be skimmed during cooking. The foam is not harmful, but it will muddy the jam.

Blackberry jam can easily overset or underset, so be sure to remove the pan from the heat as soon as the jam tests done. Remove the verbena bag, then can the jam quickly, as the top of the jam will start setting into a skin. Makes about 2 1/2 cups jam.