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 SAUCE WITH LIMONCELLO
Make and share this Blueberry-Lavender Sauce With Limoncello recipe from Food.com.
Provided by Abby Girl
Categories Berries
Time 30m
Yield 4 cups
Number Of Ingredients 5
Steps:
- In a large saucepan, stir water with lavender buds and sugar. Bring to a boil, then reduce heat and simmer to develop flavour for 5 - 7 minutes.
- Add blueberries. Bring back to a boil. Reduce heat and simmer, uncovered, stirring often until the berries start to burst, about 5 minutes.
- Remove from heat and stir in the limoncello. This isn't a thick sauce.
- Note: Sauce will keep well, refrigerated, up to 5 days. Can be portioned and frozen for up to one year.
- Canning: This cause can be canned successfully. Place prepared jars in canner. Be sure that they are completely covered with water. Bring to a boil and process for 15 minutes. Carefully remove and cool. Label jars and store in a dark place for up to one year.
Nutrition Facts : Calories 511, Fat 0.7, SaturatedFat 0.1, Sodium 3.4, Carbohydrate 131.5, Fiber 5.2, Sugar 121.6, Protein 1.6
BLUEBERRY SAUCE WITH FRESH LAVENDER
Blackberries can be used in place of blueberries. Try this sauce on pound cake, crepes, ice cream, waffles, etc. From Inn on the Twenty cookbook.
Provided by COOKGIRl
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- In a saucepan bring 1 1/2 cups blueberries, sugar, lavender and lemon juice to a simmer.
- Simmer ingredients 10 minutes then remove from heat.
- Remove lavender stems and puree sauce using a handheld immersion blender or food processor. Puree until smooth.
- Add the remaining 1/2 cup blueberries and bring back to a simmer.
- Sauce can be served warm, chilled or at room temperature.
Nutrition Facts : Calories 374.2, Fat 0.5, Sodium 1.5, Carbohydrate 96.4, Fiber 3.5, Sugar 89.5, Protein 1.1
BLUEBERRY-LAVENDER SAUCE AND GINGERSNAP ICE CREAM CUPS
Although beauty can be deceiving, there ARE times you want to give plain-jane ingredients a makeover! Here is a quick and simple way to dress up ice cream. Make fresh blueberry-lavender sauce and gingersnap serving cups that are sure to summon oooooohs and ahhhhhs!
Provided by spicyperspective
Categories Dessert
Time 25m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil. Lower heat and simmer for 5 minutes. Remove from heat the stir in lemon juice and a dash of salt.
- *This sauce is also great for pancakes, pound cake or cheesecake!
- Gingersnap Ice Cream Cups:.
- Preheat the oven to 300 degree F. Grind the cookies in a food processor. If you don't have a food processor, place them in a zip bag and roll them with a rolling pin.
- Mix in the butter, sugar and salt. Spray a muffin tin with non-stick spray. Scoop about 2 Tb. of the mixture into each cup. Use a small cup to press each scoop of mixture, shaping it into a tiny cup. Bake the cups for 12-15 minutes. Allow them to cool, then lift them out with your fingers or a small knife. Makes 10-12.
- Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.
Nutrition Facts : Calories 147.1, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 120.6, Carbohydrate 11.7, Sugar 10.7, Protein 0.1
BLUEBERRY-LAVENDER SIMPLE SYRUP
Drizzle this sweet and floral syrup in your lemonade, sparkling water, or iced tea. Mix with vodka and soda or gin and tonic for a fancy craft cocktail. This also makes a delicious latte!
Provided by France C
Categories Drink Flavoring & Simple Syrups
Time 30m
Yield 16
Number Of Ingredients 5
Steps:
- Combine water, blueberries, sugar, and honey in a saucepan over medium-high heat. Bring to a boil, then reduce temperature to a light simmer. Add in lavender, stir to combine, and simmer for 10 minutes.
- Let mixture cool for 10 minutes, then strain into a jar using a fine mesh strainer. Use the back of a spoon to mash the berries through the strainer to release juices. Refrigerate for up to 1 month.
Nutrition Facts : Calories 57.7 calories, Carbohydrate 15.1 g, Fat 0 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.9 mg
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