Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, lavender raspberry jam. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
I first made this in New Zealand - we lived near a berry farm (where you picked your own) that also sold dried herbs and country crafts, so was able to get all of the ingredients in one go. It's basically the Edmonds recipe for raspberry jam with lavender added. Lavender Raspberry Jam After trying to find recipes to make use of the things I grow in my garden, I came across this delicious jam.
Lavender Raspberry Jam is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Lavender Raspberry Jam is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook lavender raspberry jam using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Lavender Raspberry Jam:
- Take Lavender infusion
- Get 1/2 cup fresh lavender flowers/buds or 3 Tbsp dried
- Take 3 cup Distilled water (prevents discoloration of infusion)
- Prepare Jam
- Prepare 10 oz frozen or fresh raspberries
- Prepare 1 cup extra strength lavender infusion (recipe to follow)
- Prepare 1 lemon, juiced
- Get 4 cup sugar
- Get 1 envelope Instant fruit pectin
Ingredients: organic raspberries, organic sugar, natural fruit pectin, organic lavender. Store in your freezer until ready to use, or transfer to the fridge and eat! Jam keeps several weeks in the fridge or up to one year in the freezer. I used a mix of frozen blackberries blueberries and raspberries.
Steps to make Lavender Raspberry Jam:
- 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.
- Thaw raspberries and crush them.
- Place all ingredients in a non-reactive sauce pan, stir and bring to a boil.
- Add pectin, and bring back to a full boil for 1 minute.
- Let the mixture stand for 1 minute.
- Skim off any remaining foam and seeds if you want a clear jelly.
- Pour into 5, 8 oz jars and seal.
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. Lavender transforms ordinary blueberry jam into preserves that are positively romantic. Delicate and floral, it would be perfect with scones, croissants, or crostini with fresh ricotta. Raspberry-Lavender Jam consists of a Lavender "infusion" and locally grown raspberries.
So that is going to wrap it up with this special food lavender raspberry jam recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
