Raspberry Lavender Jam

Recipe by LilKiwiChicken
READY IN: 35mins


  • 3
    cups fresh raspberries (you can use frozen if fresh are not in season)
  • 2 12
  • 14
    cup dried lavender, heads (stalks removed, Make sure that the lavender you buy is edible)


  • The night before you make this jam put the raspberries into a non-reactive bowl and shred the lavender over the top. Stir to combine and leave covered in the fridge.
  • The next day, put the berries and lavender into a pan and cook on a low heat.
  • When the juice starts to run from the berries, bring the pan to the boil.
  • Once boiling, add the sugar and stir briskly until the sugar has dissolved.
  • Once the sugar has dissolved, boil the mixture for about 5 minutes, then pour into sterilised jars.
  • Store in a cool dark place - due to the lavender it needs to sit so wait for about 1-2 weeks before consuming.