Friday, January 28, 2011

Raspberry, Honey & Lavender Freezer Jam

Once you have a handle on making basic jam recipes, the urge to branch out comes creeping in. For a delicious variation on plain raspberry jam, try adding honey and lavender. Besides toasted and buttered bread, it is also great added to cottage cheese, pancakes or waffles.

Raspberry, Honey and Lavender Freezer 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, steep in warm water for a min then drain) 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.

Jam keeps several weeks in the fridge or up to one year in the freezer.

4 comments:

  1. You just provided Bossy with her new craving. Now: shall Bossy be mad or grateful?

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  2. be happy! freezer jam is so easy to make. You are getting th best of both worlds:

    Easy to make and
    fresh fruit that doesn't have all the life cooked out of it. :)

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  3. This looks so incredibly delectible I could melt. Now I'm cursing myself for not buying Lavender for my herb garden!! I'm saving this recipe right next to the pumpkin dip!

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  4. Oh my goodness, I see Nutella and I LOVE NUTELLA! Like died and gone to heaven love it. MMMMMMMM!

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