Tuesday, 26 July 2011

Lavender Jam


   1 cup lavender flowers,
1 lemon, 4 cups jam sugar.

You can now buy my lavender jam (UK shipping only)
In celebration of my 100th recipe I thought I would actually make something that can be served on toast!!
It's up to you whether you would like to use fresh or dried lavender - dried lavender will give you a more intense flavour but it requires preparation of course. Once you have picked the lavender, tie the stems together and hang upside down in a cool place for about a month.

Remember to shake the lavender well in case of bugs!

1) Add the lavender to 1 pint of of water and bring to the boil for about 20 minutes, stirring occasionally to help the flavour infuse. Strain the lavender from the water and discard the lavender.

2) Add the juice of 1 lemon to the liquid, return to the pan along with 4 cups of jam sugar and turn up the heat.

3) If you want this jam to be thick-set like a jelly, then bring to a strong rolling boil for 4 - 8 minutes. If you would prefer a more runny jam or syrup for glazing then don't allow it to bubble up for more than 2 minutes. A good test is to put a spoon in the fridge, drip a little of the mixture onto it and then allow it to set to room temperature. If within a few seconds it has reached the desired thickness (i.e you can turn it upside down without it dripping off the spoon) you're good to go!

4) Strain into hot sterilised jars, seal and allow to cool and set.

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