This jam is best served at room temperature over grilled meats and fish or simply with cream cheese and crackers.
Bring all ingredients to a boil in a Dutch oven over medium-high heat. Reduce heat to medium-low and simmer 5 minutes. Remove lemon verbena sprig, and discard. Simmer, stirring occasionally, 1 1/2 to 2 hours or until mixture is thick; cool completely. Cover and chill 8 hours.