So, I’ve had some requests for the blueberry lavender jam recipe I mentioned in the “we’re jammin'” blog post. Just a note for those who are new to the blog–I don’t really use measuring cups or spoons so I will estimate best as I can.
8 cups blueberries, 12 sprigs fresh edible lavender and/or dried lavender, sugar, low sugar jam pectin, one whole lemon cut in half, dash of cinnamon
Making the jam:
In a large bowl, dump blueberries and at least one cup sugar and let stand in bowl for 30-60 minutes. With 6 sprigs of lavender, make a tea of approximately 2 cups and pour over berries as they stand. Add 3 sprigs of lavender to mixture.
In a food processor, process remaining 3 sprigs (preferably dried as it processes better) of lavender.
After a good sugar soaking, drain off all the blueberries–don’t use the lavender.
Follow any jam making recipe you choose. (Refer to my jam blog post mentioned above for tips and tricks)
Stir in the processed lavender with the blueberries as they cook. Also add the juice of one lemon and all the pulp
but not the pith. A dash of cinnamon rounds it out nicely.
Can using your recipe (I use hot water bath, processing jars for 10 min, boiling/simmering jam, and processing jam in jars for 10 min).
Enjoying the jam. . .
with goat cheese on an apple slice
poured over warmed brie cheese
spread over salmon then baked
a dab mixed in a vinaigrette with a summer salad