Peach & Verbena Jam

We love the sweet taste of peaches and would hope we could eat some all year long!

We therefore found a way to keep their summery flavors in our plates whether it's October or March, by simply capturing its essence in a jar. Try our homemade peach and verbena jam recipe with a plain yoghurt, on a cracker with butter, or even served with cheese. Enjoy!

Ingredients

- 700 g peaches

- juice of 1/2 lime

- 125 ml agave syrup

- 15g dried verbena leaves

- sterilized jar

Method

- Peel and cut the peaches into small pieces

- Place the fruits in a heavy-bottomed saucepan and add the lime juice

- Add the agave syrup and mix with a wooden spoon

- Enclose the verbena leaves in a sift and place it in the pan

- Cook over medium heat, maintaining a low boil and stirring regularly

- To check that your jam is cooked, pour a drop of juice on a plate, tilt the plate, the drop should not flow

- Remove the verbena and pour the jam into the jar. Close with the lid and turn the jar upside down until completely cooled

- Store the jar for up to three months in the fridge. Once opened, the jam should be eaten within one month