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1
Grate zest from half the lemon and place zest in a large saucepan.
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2
Juice lemon and add the juice to the zest.
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3
Toss in fruit, sugar, salt and lemon verbena and bring to a simmer.
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4
Turn mixture into a large bowl and refrigerate overnight.
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5
The next day, if you plan to can the jam, prepare the jars according to the instructions here.
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6
Strain the liquid from the mixture into a wide, shallow pot or large skillet, reserving the fruit.
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7
Bring liquid to a simmer and cook until it thickens enough to wrinkle on the surface when you push it with a spoon (a candy thermometer should read 220 degrees).
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8
Remove lemon verbena from fruit and add fruit to the pot with the syrup.
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9
Simmer fruit gently until mixture looks very thick and jamlike.
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10
You can test the jam to see if its ready by freezing a small plate.
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11
Drop a bit of the jam on the plate, let it cool for a minute and then push it with your finger.
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12
The top should wrinkle.
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13
If syrup is thin and runny, keep cooking and test again in a few minutes (return plate to freezer in the meantime).
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14
If canning, spoon into hot sterilized jars and process as directed.
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15
Otherwise, let jam cool, then store in refrigerator or freezer.
