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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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. Ingredients:
1/4 cup dried lavender blossoms (1/3 cup fresh buds, the flowers before they open) |
2 cups boiling water |
1/3 cup lemon juice |
2 cups frozen berries |
1 3/4 ounces dry pectin |
6 cups sugar |
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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