MAKES FIVE 8-OUNCE JARS OF LAVENDER JAM
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• 1 1/2 cups sugar
• 1 package (1.59 ounces) freezer jam fruit pectin
• 4 cups crushed strawberries, marionberries, raspberries or whatever fruit is in season
• 2 teaspoons crushed culinary lavender
• 1/2 tablespoon finely grated lemon zest
• 5 (8-ounce) freezer jars
• 1 package (1.59 ounces) freezer jam fruit pectin
• 4 cups crushed strawberries, marionberries, raspberries or whatever fruit is in season
• 2 teaspoons crushed culinary lavender
• 1/2 tablespoon finely grated lemon zest
• 5 (8-ounce) freezer jars
1. Stir sugar and the pectin together in a bowl until well blended.
2. Add fruit, lavender and lemon zest. Stir 3 minutes.
3. Ladle jam into clean jars to the fill line. Twist on the lids. Let stand until thickened, about 30 minutes. Refrigerate Lavender Jam up to 3 weeks or freeze up to 1 year.
This article is excerpted from The Lavender Lover’s Handbook (Timber Pre
Read more: http://www.herbcompanion.com/cook/cooking/lavender-jam-recipe-zmrz12jjzdeb.aspx#ixzz1vROqxQ28
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