Verveine, known in English as Verbena or Verbena Citronella, is a delicate herb used mainly for tea and as a digestive all around the Mediterranean. It is not readily available in Mexico except if grown in a private garden. So the last time I was in Paris, I bought boxes and boxes of it. I grew up drinking it in the evening, and to this day, I do the same.
Verbena has a lovely minty fragrance and a slightly citrus like taste, making it a wonderful match with many jams such as apricot, peach or raspberries. To use it in jam, the best would be to use loose fresh leaves. But if you do not have any at hand, as in my case, simply prepare a infusion as indicated in this recipe.
For one kilogram of fresh apricots
1- First, make the verbena infusion. It should be concentrated. Place one teabag in 100 ml of boiling water and let it sit until the water becomes dark gold.
2- Wash the apricots, cut in half, take out the pits and cut again in quarters if the apricots are large.
3- In a large cooking pan, place the apricots, the verbena infusion and a mix of 550 gr of white granulated sugar and 250 gr of brown sugar (sugar should total 800 gr).
4- Place on medium heat until it starts to boil. During that time, mix gently so that the sugar does not stick to the bottom of the pan.
5- Bring down the heat to low and let it simmer for about 25 minutes. Stir every five minutes or so during the process, do it gently so as not to break the fruits.
6- You know the jam is done once you place a drop of the liquid on a cold plate and it does not run when you tilt the plate. Once it is done, immediately place the jam in tightly closed glass containers previously sterilized with boiling water.
7- Let it cool down then place in the fridge. The jam is ready 24 hours later.
Enjoy as you would enjoy any jam!