Blueberry And Lavender Jam Recipes
BLUEBERRY LAVENDER JAM
You might just have to add this to your list of "must haves" breadfast table condiments! Use your own homegrown lavender or buy dried lavender from the health food store. Adapted from Country Living magazine.
Provided by Sharon123
Categories Breakfast
Time 35m
Yield 4 cups
Number Of Ingredients 3
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!
Nutrition Facts : Calories 202.8, Fat 0.6, SaturatedFat 0.1, Sodium 6.6, Carbohydrate 50.7, Fiber 2.9, Sugar 45.4, Protein 1.3
STRAWBERRY-LAVENDER JAM
Strawberries and lavender are a wonderful combination. Not only that the jam is tasting great, it has also a great flavor, which fills the air, when you open the glass. Can there be something better than breakfast with such a jam? In this method I use Dr. Oetker's "Gelling Sugar", which already contains pectin. The "Super Gelling Sugar 3:1" reduces the amount of needed sugar to 1/3 of the fruit weight. This makes the jam not so sweet and very fruity and fresh. This jam is best when made with fresh lavender inflorescences while still flowering. I have enough lavender in the garden.
Provided by Thorsten
Categories Breakfast
Time 2h50m
Yield 4 glasses (á 400 ml)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 128.6, Fat 1.2, SaturatedFat 0.1, Sodium 4, Carbohydrate 31, Fiber 7.6, Sugar 18.9, Protein 2.6
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