BERRY LAVENDER JAM
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.
Provided by Rita1652
Categories Raspberries
Time 1h20m
Yield 7 half pint jars
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 689.2, Fat 0.1, Sodium 18.1, Carbohydrate 178.7, Fiber 0.7, Sugar 171.4, Protein 0.1
BLUEBERRY AND LAVENDER JAM
As you know I love making jelly and jams from unusual wild flowers and berries. Red bud, dandelion to mention a few. This time we are doing blueberry with lavender. Hope you make a pan of biscuits and enjoy with your family!
Provided by Dave T.
Categories Jams & Jellies
Time 1h50m
Number Of Ingredients 5
Steps:
- 1. Put the lavender buds in a cup and pour 1/2 cup of boiling water over them, allow them to steep for one hour, strain the buds out and discard. Reserve the lavender "tea". ":NOTE:" you can do this in a shorter amount of time, as little as 10min but I think you need the extra time to get the full aroma from the buds.
- 2. Mash blueberries with either a potato masher or in a food processor, should produce around 6 cups of berry mash and juice.
- 3. Combine blueberry mash, lavender tea, zest and juice from lemon in a large non reactive pot and bring to a boil over medium heat, stir constantly to prevent burning, add sugar and pectin, return to a boil.
- 4. Once mixture has come to a full rolling boil, boil for one minute. Remove from heat and skim off any foam. Put foam in saucer or bowl, reserve.
- 5. Pour jam into prepared jars within 1/4 inch of top, put on lids.
- 6. Process in water bath covered in water for 10min, turn off heat, allow to set 5min. Remove from water and set on dish towel on counter, cover with additional dish towel till you hear lids "pop". Store in cool dark place after 24 hours.
- 7. Reserved jam "foam" may be eaten for breakfast the next morning or as a treat when your finished. Enjoy!!
BLUEBERRY LAVENDER JAM
You might just have to add this to your list of "must haves" breadfast table condiments! Use your own homegrown lavender or buy dried lavender from the health food store. Adapted from Country Living magazine.
Provided by Sharon123
Categories Breakfast
Time 35m
Yield 4 cups
Number Of Ingredients 3
Steps:
- Make a lavender sachet:.
- Cut a piece of cheesecloth into a 6" square, place lavender in the center, and tie into a boundle with kitchen twine.
- Cook the jam:.
- In a heavy saucepan over medium heat, bring lavender sachet, grape juice concentrate, and blueberries to a boil.
- Stir constantly to prevent burning, until the berry mixture jells, about 20 minutes. (To test whether mixture has jelled, place a teaspoonful on a plate and let cool to room temperature. Lightly touch the berry mixture with your finger to see if it has consistency of jelly. If not, continue to cook for 10 more minutes and check again by using the same method).
- Cover and steep for 2 hours.
- Store the jam:.
- Remove the lavender sachet and discard. Divide the jam between 2 pint jars. Cover and store in the refrigerator for up to a month. Enjoy!
Nutrition Facts : Calories 202.8, Fat 0.6, SaturatedFat 0.1, Sodium 6.6, Carbohydrate 50.7, Fiber 2.9, Sugar 45.4, Protein 1.3
BERRY JAM
Jam made from peak-season berries is a far cry from anything you can buy at the grocery store. As the berries cook, the water in them evaporates, their sugars thicken and their flavors concentrate. What's left is the fruit's essence, which is why it's worth seeking out the best berries you can. This recipe works for several berry varieties, but note that some types are naturally more acidic than others, so adjust the fresh lemon or lime juice accordingly.
Provided by Alison Roman
Categories jams, jellies and preserves
Time 1h15m
Yield 4 to 6 cups (4 to 6 8-ounce jars)
Number Of Ingredients 4
Steps:
- Toss berries and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes and up to overnight, periodically tossing to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
- Place a small plate in the refrigerator to chill. (You'll use this later.)
- Bring the fruit to a strong simmer over medium heat until the berries burst and the juices start to boil, about 15 minutes. If using a vanilla bean as an add-in, put it in the pot at this point.
- Increase the heat to medium-high. Cook the jam, at first stirring occasionally with a wooden spoon or spatula, then more frequently as the juices thicken. Cook until most of the liquid has evaporated and the fruit has begun to break down, 40 to 50 minutes. How much it breaks down will depend on its type and ripeness: For example, strawberries are likely to retain more of their shape, while raspberries will break down almost entirely.
- As the jam cooks, the liquid will reduce, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
- Once the jam reaches a slow, thick boil, add lemon juice and continue to cook, stirring constantly until the jam returns to its earlier consistency, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook a few minutes more. (Note: Some fruit, like strawberries, contain more water and less natural pectin than say, a raspberry. This means the jam will never be quite as thick or gelled, but it will still be delicious).
- Remove from heat, and incorporate any of the add-ins listed (see notes). Pick out vanilla bean if you added it earlier. Divide jam between several 8-ounce canning jars, leaving 1/4-inch head space, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them within a couple of weeks.
RASPBERRY LAVENDER JAM
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. We also went to Hampton Court Palace here when they had the kitchens fired up - apparently Queen Elizabeth I loved lavender and insisted on having lavender conserve available all year round.
Provided by LilKiwiChicken
Categories Raspberries
Time 35m
Yield 750 g - approx
Number Of Ingredients 3
Steps:
- 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.
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