Strawberry, Rhubarb and Lemon Verbena Jam
Rinse, trim and chop the strawberries. Rinse, peel and chop the rhubarb. Place the strawberries and rhubarb in a large pot and mix with the sugar. Let stand for approximately for 30 minutes.
Rinse the lemon verbena, shake dry and pluck the leaves.
Coarsely mash the strawberries and rhubarb, so a few pieces remain. Add the lemon verbena. Boil the jam, stirring constantly and let simmer for about 3 minutes until bubbly. Cook, stirring constantly until thickened.
Pour the hot jam into jars with screw-on lids, seal and turn upside down for 5 minutes. Allow to cool and store in a cool and dark place.