Recipe: Blackberry and lemon verbena jam
30 minutes. Makes about 2 1/2 cups jam
2 pounds blackberries
1 1/4 pounds sugar (a scant 3 cups)
4 teaspoons lemon juice
2 teaspoons lemon verbena leaves
1. Pulse the blackberries in a food processor or mash them up with your hands. You could even leave a few semi-mashed so the jam has a variety of textures. Add the sugar and lemon juice, and stir with a spatula to marry the ingredients. Pour into a large, heavy-bottomed pan.
2. 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.
3. 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.
Carbohydrates 16 grams
Fiber 1 gram
Sugar 15 grams
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