Lemon Herb Berry Jam
Preserve
 
Lemon balm and lemon verbena highlight this summer berry jam. Makes 4 to 5 half pints.
Ingredients
  • 4 pints raspberries
  • 1 quart strawberries
  • 4½ cups sugar
  • 1 lemon
  • 1 handful lemon balm
  • 1 handful lemon verbena
Instructions
  1. Mix whole herbs with the sugar, rubbing until fragrant. Cover and allow them to sit overnight. The sugar will absorb the herb flavours.
  2. Remove and discard the herbs. Running the sugar through a sieve may be helpful. It won't hurt if a few bits of leaves end up in the jam.
  3. Sterilize five half-pint jars and lids and any other tools you will require.
  4. Juice the lemon.
  5. Wash and pick over the berries and hull the strawberries.
  6. Mash berries and cook on low in a large pot for 10 minutes. Make sure strawberries are completely broken up.
  7. Put 1 cup of the berries through a sieve to remove some seeds. Discard the seeds and add the pulp back to the pan.
  8. Add lemon juice. Stir sugar into berries over low heat until entirely dissolved.
  9. Bring mixture to a full boil for 10 to 15 minutes until jam reaches 104C/220F.
  10. Remove from heat. Stir and skim jam for 5 minutes.
  11. Pour into sterilized jars. Process 10 minutes in a boiling water bath.
Recipe by Speed River Journal at http://www.vanwaffle.com/2012/07/10/lemon-herb-berry-jam/