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Scone with raspberry lavender jam, a glass of jam in the background and lavender stems next to the scone on the plate

Raspberry Lavender Jam

A deliciously floral and fruity jam in a more extravagant twist on classic raspberry jam. The lavender adds an elegant note to the raspberries. Use it sparingly.
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Prep Time 20 minutes
Cook Time 4 minutes
Course: Preserve
Ingredients Method Notes

Ingredients
  

  • 1 kg raspberries
  • 500 g preserving sugar 2:1 OR
  • 500 g sugar AND
  • 1 pck pectin 2:1
  • 1 tbsp fresh or dried lavender

Method
 

  1. Sterilise the jars and lids and let them cool down.
  2. Put the raspberries together with the preserving sugar or the sugar and pectin in a pot and mix it all together.
  3. Let the mixture sit for about 10 minutes until the raspberries release a bit of juice.
  4. Blend the fruit mix with a stick blender.
  5. Add the fresh or dry lavender flowers and bring the mixture to a rolling boil.
  6. Let it boil for 4 minutes.
  7. Check if the jam's ready by pouring a dollop of it on a cool plate. When you tilt the plate, the jam shouldn't run off.
  8. When the jam's ready, pour it into the jars and seal them tightly with their lids.
  9. Put the jars upside down on a dishcloth for about 10 minutes. Then, flip them upwards again and let them cool down.

Notes

Raspberry Lavender Jam can be stored for up to one year in a cool and dark place (e.g. the basement). Once opened, keep the jar in the fridge and consume it within two weeks.