Prep 15 mins
Cook 20 mins
Really a conserve being it has nuts and pieces of fruit. This sweet yummy conserve has a hints of lavender and ginger. Great for filling cookies or as a spread. If you can't get lavender it still will be great. You can use flavered sugars or just the good old stand by white sugar! No pectin here for it jells up nicely without it.
- 828.06 ml sugar (or Flavored Sugar or Splenda or Lavender Sugar With Vanilla)
- 14.79 ml candied ginger
- 29.58 ml fresh lavender blossoms
- 793.78 g fresh figs, rinsed
- 1 lemon, juice and zest of
- 29.58 ml pine nuts
- In a food processor place sugar, lavender, and ginger process to make the ginger and lavender into bits. The sugar will become somewhat powdered. Place into a large heavy bottom pot.
- Place the figs and lemon juice and zest into the processor and pulse 5 to 6 times just to a coarse chop. Add to pot with sugar.
- Heating to a slow boil then raise heat to a fast rolling boil for 15 minutes stirring most the time. At this point you`ll see the juice turn vibrant dark red and it is pretty syrupy. Add the pine nuts.
- Spoon into sterilized jars.
- Process for 10 minutes in a hot water bath.
Rita, this jam is fabulous! I didn't have any lavender blossoms and I subbed honey for the sugar. Even so, it was a big success on the cheese tray, Everybody loved it and "placed orders" for Christmas. Thank you so much for posting!
I was pleasantly surprised with this jam since I am not a big fan of lavender flavor in any food, I truly liked it. I was thrilled to use the lavender heads from my garden for the jam and in the sugar w/vanilla. Excellent combination of flavors! Thank you for this wonderful recipe!