Prep 30 mins
Cook 50 mins
I used a mix of frozen blackberries blueberries and raspberries. 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. Make a flavored mojito.
- Sterilize jars and keep them hot.
- Steep the lavender in the hot water and lemon juice for 20 minutes.
- Strain and place into a heavy bottom pot cooking to reduce by 1/2.
- Thaw and drain berries.
- Crush berries and add to lavender tea.
- Stir in pectic.
- Bring mixture to a boil, stirring constantly.
- Add sugar, stirring to dissolve.
- Return mixture to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- Remove from heat.
- Skim foam if necessary.
- Preserve It:.
- Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
- Wipe jar rim clean.
- Place lid on jar and tighten band, just until a point of resistance is met.
- Process 10 minutes in a boiling-water canner.
- shut off flame and let sit 5 minutes. Remove to a draft free spot without tilting jars.
- Cool for 12 to 24 hours.
- Remove bands.
- Lids should be concave in middle.
Can't believe I'm the first to review this awesome recipe. I just finished picking wild blackberries and needed something to do with them when I saw this - I also had a lot of lavender buds from my garden so what could be better. The smell while the lavender was steeping was enough to make it worth while but made into the jam it was awesome. I used all blackberries and followed your directions to a T and it came out perfect. The most beautiful dark Ruby color and the tart and sweet of the wild berries with just a hint of the lavender in the background, almost more like a "scent" of it. It's going to be perfect for gift baskets and I can just imagine how good it would be with a good tea and fresh homemade scones.