Lavender Raspberry Jam

Name: Lavender Raspberry Jam
Total time: 3600 s
Cuisine: American
Ingredients: 1/2 cup fresh lavender flowers/buds or 3 Tbsp dried; 3 cup Distilled water (prevents discoloration of infusion); 10 oz frozen or fresh raspberries; 1 cup extra strength lavender infusion (recipe to follow); 1 lemon, juiced; 4 cup sugar; 1 envelope Instant fruit pectin

vforsythe @cook_3946750

Everett, Washington

After trying to find recipes to make use of the things I grow in my garden, I came across this delicious jam. It's perfect, since the lavender and raspberries are ready for harvesting at the same time!

vforsythe @cook_3946750

Saved

Ingredients

1 hour

Lavender infusion
1/2 cupfresh lavender flowers/buds or 3 Tbsp dried
3 cupDistilled water (prevents discoloration of infusion)
Jam
10 ozfrozen or fresh raspberries
1 cupextra strength lavender infusion (recipe to follow)
1lemon, juiced
4 cupsugar
1 envelopeInstant fruit pectin

Saved

Steps

1 hour

1

Lavender infusion: bring water to boil and pour over flowers; steep for 15-20 minutes. Strain & save in a non-reactive container. Water should be boiled in a non-reactive pan. (Glass, enamel or stainless may be used, but aluminum or iron should be avoided.) Infusion can be stored up to 2 weeks in refrigerator.
2

Thaw raspberries and crush them.
3

Place all ingredients in a non-reactive sauce pan, stir and bring to a boil.
4

Add pectin, and bring back to a full boil for 1 minute.
5

Let the mixture stand for 1 minute.
6

Skim off any remaining foam and seeds if you want a clear jelly.
7

Pour into 5, 8 oz jars and seal.