Strawberry Lemon Verbena Jam
4 cups small strawberries
1 cups sugar
1 lemon, juiced
5 sprigs lemon verbena, six leaves set aside
In a large glass or ceramic bowl, hull the strawberries, leaving them whole. (If they are not tiny, cut them in half) Add the sugar, lemon verbena and lemon juice. Macerate overnight in the refrigerator.
Place the berries, sugar, verbena and lemon juice in a large pot. Bring to a full rolling boil. Stir constantly as the puree will want to stick and burn.
Bring the mixture up to 220°. Stir constantly Boil for 4 minutes at 220°, skim any foam – there shouldn’t be much – then remove the verbena stalks and funnel into sterilized jars. Add two verbena leaves to each jar, and cover.
Store the jars in the refrigerator for up to a month. For longer storage the jam can be preserved using the boiling water canning method. Leave a 1/4 inch of head space at the top of each jar. Process for 10 minutes.