Blackberry-Lemon Verbena Jam

I opened my newspaper last week and was intrigued by a recipe for Blackberry-Verbena Jam.  Blackberries are in season and I have a Lemon Verbena plant.  How nice this will be for small gifts from the kitchen for the holidays.  I already had a number of empty jars that I brought down from my trip to Mammoth.  So I went to work.

My Lemon Verbena was on my patio with a few other herbs.  It is a favorite for its wonderful aroma.

Blackberry-Lemon Verbena Jam

I picked a few leaves and went to the store for blakcberries.  The recipe was easy to follow.  Plus I had brought down some empty jam jars from Mammoth.

The recipe is easy to follow and tastes wonderful. 

2 pounds blackberries

2 cups sugar

1 teaspoon lemon juice

Several lemon-verbena leaves

Place blackberries in a food processor and purée.  Leave a few semi-mashed for variety of texture.  Add sugar and lemon juice.  Stir to marry the ingredients. Pour into a large heavy-duty pan.  Chop the verbena leaves and put them directly into the fruit mixture.  Cook over HIGH heat, stirring frequently until set- 20-25 minutes.  Reduce the foam by skimming with a large spoon.   Remove from heat a on as jam sets and pour into clean jars.  

Blackberry-Lemon Verbena Jam