Love & Obsession: Lavender Jam Recipe

Enliven your favorite breakfast pastries with this lavender jam.


| June/July 2012


Lavender jam or jelly has become a staple in our household. We have used berries, plums and peaches to create a delicious lavender-infused spread for our favorite breakfast pastries. MAKES FIVE 8-OUNCE JARS OF LAVENDER JAM

• 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. 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 Press, 2012) by Sarah Berringer Bader. Sarah owns the Lavender At Stonegate Farm in West Linn, Oregon. 

dovecanyon
6/14/2013 10:51:41 PM

Just wondering if the lavender jam can be made using the traditional method of boiling-water bath?  I would love to give some as gifts, but it would need to be able to be stored without refrigeration.  Thanks!






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