Why I love this...
Raspberries are my absolute favourites in the berry family; I will happily sit and eat a whole box for dessert. This recipe is the perfect way to elongate a relatively short season and it incorporates yet another Summer highlight - fragrant lavender. If you like either, you’ll enjoy this; if you love both, this will be heaven! 💓
Top tip: add the lavender infusion slowly spoon by spoon and check on scent level and flavour; otherwise it can overpower quickly.
Ingredients
500g Fresh Raspberries
500g Jam sugar (with pectin)
2 tbsp Lavender buds, just dried
150 ml Boiling water
Juice of half a lemon
Equipment
Small bowl, ceramic or glass
Small plate to cover bowl
Medium bowl
Tablespoon
Strainer
Medium saucepan
Wooden spoon
Saucer
Scale (to measure your ingredients)
Jars with lids
Appliances: Kettle, Hob, Oven, Freezer
Preparation
The day before, cover 1 tbsp lavender with boiling water in the bowl and cover. Infuse for 30 minutes & strain
Add raspberries & 15 tbsp of the infusion to medium bowl, mash lightly, cover & chill
On the day, pop saucer in freezer & sterilise your jars (check my Rhubarb jam post!)
Add raspberries, sugar & 1 tbsp lavender to saucepan & slowly dissolve on medium heat
Increase heat & boil for 8-9 minutes, stirring occasionally, add the lemon Juice
Pop a bit of jam on saucer, leave for 30 secs and see if it's set. If not, boil another 2 mins
Fill warm jars with hot jam. Seal with lids immediately, label & store for up to a year