Ingredients for Raspberry Lavender Jam
- Fresh Raspberries
- Caster Sugar
- 2 tablespoons dried culinary lavender
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How to Make Raspberry Lavender Jam
- The night before: Gently combine 500g fresh raspberries and 2 tablespoons dried culinary lavender in a non-reactive bowl. Cover and refrigerate.
- Next day: Transfer the raspberry and lavender mixture to a large, heavy-bottomed saucepan.
- Cook over low heat, gently mashing the raspberries occasionally, until the juice starts to run freely.
- Bring the mixture to a rolling boil.
- Add 700g granulated sugar, stirring constantly until completely dissolved.
- Continue to boil rapidly for about 5-7 minutes, or until the setting point is reached (a small amount of jam placed on a chilled plate wrinkles when pushed with a finger).
- Remove from heat and carefully skim off any foam.
- Ladle the hot jam into sterilized jars, leaving a small headspace. Wipe the rims clean, seal tightly, and process in a boiling water bath for 10 minutes to ensure a longer shelf life (optional).
- Allow the jam to cool completely. Let it sit for 1-2 weeks to allow the flavors to fully meld before enjoying. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
2g
Fat
0g
Carbs
0g
