Ingredients

500g fresh or frozen boysenberries
2 pears, peeled, cored & finely diced
400g raw sugar
125ml (½ cup) water
2 tablespoons lemon juice
6-8 lemon verbena leaves, finely chopped
Blackberries can be used in place of boysenberries, if preferred. Lemon verbena can be found at selected garden centres in the herb section and is easily grown in a pot or garden bed. The leaves can be used to make herb teas. If you can’t find any, replace with the finely grated zest of a lemon.

Instructions

1.Heat the oven to 120°C.
2.Clean 5 small, lidded glass jars in hot soapy water, rinse then place the jars into the oven to sterilise for 30 minutes. Place lids in a heatproof bowl, pour over boiling water and set aside for 5 minutes.
3.Place a small plate into the freezer.
4.Combine all the ingredients except the lemon verbena in a large, shallow saucepan, heat over a medium heat, stirring often, until the sugar has melted.
5.Increase the heat and bring up to the boil, reduce to a steady simmer and cook for 10 minutes.
6.Add the lemon verbena, stir well, and then cook for a further 10-15 minutes, stirring occasionally.
7.When it starts to look thick and the bubbles change from small and rapid to big and more pronounced, test to see if the jam is set.
8.To do this, remove the plate from the freezer, spoon a little jam onto it, run your finger through the middle and if a trail remains your jam is ready. If not, continue cooking for a further 5-10 minutes, rechecking with the cold plate until set.
9.Remove the jars from the oven and carefully ladle in the jam, allowing 1cm of space at the top of each jar.
10.Screw on the lids immediately and set aside to cool.
11.Store unopened jam in a dark pantry for up to 12 months. Once open, store in the fridge and use within a month.
12.Note: The lids will suck down as the jam cools; store any that don’t in the fridge and use within a month.

Recipes, food styling and photography Emma Galloway

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