Blueberry And Lavender Jam Food

BLUEBERRY LAVENDER JAM

Steps:

• Wash blueberries and lemon
• Set blueberries aside
• zest the lemon
• juice the lemon
• Add blueberries, lemon zest, lemon juice, water, dried lavender, and sugar in a medium sized pot
• Muddle together all ingredients
• Cook over medium heat for about 45-50 minutes or until the fruit has broken down
• Remove from heat and allow to cool for about 10 minutes
• Spoon into jam jars and store in refrigerator or freezer

BLUEBERRY LAVENDER JAM

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!

BLUEBERRY LAVENDER JAM RECIPE

Steps:

• If you are going to preserve jam, prepare jars and lids: place 8 half-pint jars on rack in large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in the hot water. Meanwhile, put bands and lids in small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from heat and allow bands and lids to rest in hot water until ready to use.
• Put the lavender buds in a small bowl and pour 1/2 cup of boiling water over them. Let them steep for 10 minutes, then strain the "tea" into a bowl and discard the buds.
• Working in batches if necessary, pulse blueberries in blender until coarsely crushed. You should have about 6 cups.
• Measure 4 1/4 cups of sugar in one bowl. In another bowl, combine remaining 1/4 cup sugar and pectin.
• Combine blueberries, lemon zest and juice, and lavender tea in large, heavy saucepan or stockpot. Stir in sugar-pectin mixture and the butter. Bring to a boil over high heat, stirring constantly.
• Add remaining sugar all at once. Return to a full rolling boil. Boil for one minute. Remove jam from heat and skim off any foam from surface.
• Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.

STRAWBERRY-LAVENDER JAM

Steps:

• For this recipe you need 1.5 kg cleaned and hulled strawberries.
• Cut the strawberries into pieces and put into a suited pot.
• Add sugar and lime juice. Mix and let stand for 2 hours.
• Bind the lavender sprigs with the inflorescences together. Add to the strawberries.
• Bring to a boil over medium high heat stirring all the time.
• Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the lavender.
• Add 4 tablespoons of orange juice. If you like you can mash now the strawberries as you would like them in your jam.
• Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
• NOTE on lavender: I use lavender inflorescences while flowering. I cut the leaving about 15cm of the sprig at the inflorescence. If you can't get fresh lavender you can sub it by about 8 teaspoons of dried lavender flowers (but that is a guess).
• NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.