BOYSENBERRY, PEAR & LEMON VERBENA JAM - Cuisine Magazine - From New Zealand to the World

BOYSENBERRY, PEAR & LEMON VERBENA JAM - Cuisine Magazine - From New Zealand to the World

www.cuisine.co.nz

Indulge in the flavors of boysenberry, pear, and lemon verbena with this homemade jam recipe. Perfect for preserving summer’s bounty and adding zest to your dishes.

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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

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