Raspberry Lavender Jam

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“I first made this in New Zealand - we lived near a berry farm (where you picked your own) that also sold dried herbs and country crafts, so was able to get all of the ingredients in one go. It's basically the Edmonds recipe for raspberry jam with lavender added. We also went to Hampton Court Palace here when they had the kitchens fired up - apparently Queen Elizabeth I loved lavender and insisted on having lavender conserve available all year round.”
750 g - approx

Ingredients Nutrition

  • 3 cups fresh raspberries (you can use frozen if fresh are not in season)
  • 2 12 cups caster sugar
  • 14 cup dried lavender, heads (stalks removed, Make sure that the lavender you buy is edible)


  1. The night before you make this jam put the raspberries into a non-reactive bowl and shred the lavender over the top. Stir to combine and leave covered in the fridge.
  2. The next day, put the berries and lavender into a pan and cook on a low heat.
  3. When the juice starts to run from the berries, bring the pan to the boil.
  4. Once boiling, add the sugar and stir briskly until the sugar has dissolved.
  5. Once the sugar has dissolved, boil the mixture for about 5 minutes, then pour into sterilised jars.
  6. Store in a cool dark place - due to the lavender it needs to sit so wait for about 1-2 weeks before consuming.

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