I am SO excited to be posting this recipe for Raspberry Lavender Jam!!
The first time I made it was two years ago and I haven’t gotten a chance to make it since- until now!
I was inspired to make Raspberry Lavender Jam after having the most amazing Lavender Cream Tea in England. We spent the morning touring Jane Austen’s beautiful house and admiring the lovely gardens. Afterwards, we went across the street to Cassandra’s Cup (named for Jane’s sister) and had a light lunch of afternoon tea. (This was also the same day we came across my ideal setting for my first novel).
Once we got back stateside, I knew I had to try to recreate the amazing taste of tart raspberries mixed with the sweet floral of lavender. And fear not, it’s not an overpowering amount of lavender- I think sometimes it could use more because it’s so light. Be sure you pick up lavender that is appropriate for cooking. I got mine on a vacation out to the North Fork of Long Island at Lavender by the Bay. I highly recommend you take a trip out there to see it’s picturesque lavender fields when they are in bloom! Plus, they have tons of fun baking supplies- I stocked up on lavender oil and a Lavender Cookbook while I was there- I couldn’t help myself!
You’ll also need to be sure to use proper canning methods and equipment- check out the National Center for Home Food Preservation here for complete information on how to safely can your jam. I consulted a few sources including this one from Brittney Powel and from Food.com and came up with the recipe you see here, I hope you enjoy it!
Sarah Jane’s Raspberry Lavender Jam
Yield: Approx. 40 ounces
2 tbsp. Dried culinary lavender buds, ground into coarse powder
4 cups fresh raspberries, washed and smashed (be sure to smash them, and then measure them!)
3 1/3 cups caster or baking sugar
1. Place mashed raspberries and ground lavender into into a large pot on low heat.
2. As the juices begin to run, turn up the heat to medium-low so that the raspberries and lavender mixture begin to boil.
3. Add caster sugar and stir until the sugar has dissolved.
4. Boil for 5 minutes. Skim the pink foam off of the top and discard (or eat!).
5. Pour hot jam into sterilized jars.
I leave the jam out overnight to “set”. Any jars that didn’t pop I mark with a sharpie to remind me to eat those right away. Those that popped and sealed properly I store or give away as gifts. Jam is good for up to one year.
I love eating scones topped with Raspberry Lavender Jam; it also tastes great spooned onto vanilla ice cream. I would love to hear your thoughts- let me know what you think in the comments!