“I used a mix of frozen blackberries blueberries and raspberries. You can use one or all three. Top your favorite sliced toast, scones, glaze a pork roast at the very end with this jam or place a teaspoon in a cup of tea hot or iced. Make a flavored mojito.”
READY IN:
1hr 20mins
YIELD:
7 half pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Sterilize jars and keep them hot.
  2. Steep the lavender in the hot water and lemon juice for 20 minutes.
  3. Strain and place into a heavy bottom pot cooking to reduce by 1/2.
  4. Thaw and drain berries.
  5. Crush berries and add to lavender tea.
  6. Stir in pectic.
  7. Bring mixture to a boil, stirring constantly.
  8. Add sugar, stirring to dissolve.
  9. Return mixture to a rolling boil.
  10. Boil hard 1 minute, stirring constantly.
  11. Remove from heat.
  12. Skim foam if necessary.
  13. Preserve It:
  14. Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
  15. Wipe jar rim clean.
  16. Place lid on jar and tighten band, just until a point of resistance is met.
  17. Process 10 minutes in a boiling-water canner.
  18. shut off flame and let sit 5 minutes. Remove to a draft free spot without tilting jars.
  19. Cool for 12 to 24 hours.
  20. Remove bands.
  21. Lids should be concave in middle.

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