July 25, 2006
Let's make some jam!
Raspberry, Honey & Lavender Jam
Makes Five - 8 oz. Jars
4 cups raspberries
1/2 cup good quality honey (My kind had a bit of honeycomb still in it, yum)
1/2 cup sugar
5 oz. dried lavender (to rehydrate, see instructions above) or 1-2 Sprigs, fresh lavender
1 packet Fruit Jell - Freezer Jam Pectin
5 jam containers, ready to use (They sell specialty Freezer Jam Jars, I believe by the same manufacturer, with cute purple tops. Look here for example)
1. In a large bowl, crush raspberries until only small pieces remain and mixture is quite liquid. This may take a few minutes.
2. In a small bowl, mix Pectin and sugar together until incorporated. Add to mashed raspberries. Add honey (microwaving if necessary to get it thin enough to pour). Stir for 3 minutes. Add lavender and lightly stir.
3. Ladle into clean jam jars, leaving 1/2" space at the top. Cap and let sit for 30 minutes. Store in your freezer until ready to use, or transfer to fridge and eat!
Jam keeps several weeks in the fridge or up to one year in the freezer.
This is my submission for Sweetnicks ARF/5 a day Roundup for August 1st.