¼ c lemon verbena leaves, packed 1½ c sugar 1 T lemon juice
1½ lbs (about 5 c) blackberries or blackberry pulp and juice *
If using whole fruit, crush fruit in a large pan with a potato masher (if using pulp and juice, just add to a large pan). Stir in sugar and lemon juice and bring to a boil stirring often. Boil and stir for 8 minutes and keep stirring. Put lemon verbena leaves in a cheesecloth pouch and add to the jam mixture. Stir another 8 minutes until it thickens. If using a thermometer, the mixture should register about 220 degrees.
Makes two cups of tasty jam that keeps in the refrigerator for 2 months.
*I do not like blackberry seeds, so I crush and deseed the blackberries,
but this is not necessary.