Berrylavenderjam Recipes

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BLUEBERRY LAVENDER JAM



Blueberry Lavender Jam image

A unique flavor pairing of blueberry and lavender make this homemade blueberry lavender jam delicious and flavorful!

Provided by Leslie Morrison

Yield 2 8 oz jars

Number Of Ingredients 6

18 oz blueberries
1 lemon zest and juice
1 tbsp dried lavender
1/4 cup water
3/4 cup sugar
1 tbsp black chia seeds (optional, use only if jam needs to be thickened)

Steps:

  • Wash blueberries and lemon
  • Set blueberries aside
  • zest the lemon
  • juice the lemon
  • Add blueberries, lemon zest, lemon juice, water, dried lavender, and sugar in a medium sized pot
  • Muddle together all ingredients
  • Cook over medium heat for about 45-50 minutes or until the fruit has broken down
  • Remove from heat and allow to cool for about 10 minutes
  • Spoon into jam jars and store in refrigerator or freezer

Nutrition Facts : ServingSize 1 serving, Calories 471 kcal, Fat 3 g, SaturatedFat 0.3 g, UnsaturatedFat 0.5 g, Carbohydrate 115 g, Sugar 100 g, Fiber 9 g, Protein 3 g, Sodium 1 mg

WILD BERRY FREEZER JAM



Wild Berry Freezer Jam image

One year, I decided I wanted to make a wild berry jam but couldn't find a recipe, so I invented my own. - Barbara Hohmann, Petawawa, Ontario

Provided by Taste of Home

Time 15m

Yield 6 half-pints.

Number Of Ingredients 8

1 cup saskatoon berries or blueberries
1 cup raspberries
1 cup strawberries
1 cup blackberries
1 cup blueberries
4 cups sugar
1 pouch (3 ounces) liquid fruit pectin
1 tablespoon lemon juice

Steps:

  • Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a large bowl, thoroughly crush all of the berries. Stir in sugar; let stand 10 minutes, stirring occasionally., Combine pectin and lemon juice; add to fruit, stirring constantly until sugar is dissolved, about 3 minutes.(A few sugar crystals may remain.) , Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.

BERRY LAVENDER JAM



Berry Lavender Jam image

I used a mix of frozen blackberries blueberries and raspberries. You can use one or all three. Top your favorite sliced toast, scones, glaze a pork roast at the very end with this jam or place a teaspoon in a cup of tea hot or iced. Make a flavored mojito.

Provided by Rita1652

Categories     Raspberries

Time 1h20m

Yield 7 half pint jars

Number Of Ingredients 6

1/4 cup dried lavender blossoms (1/3 cup fresh buds, the flowers before they open)
2 cups boiling water
1/3 cup lemon juice
2 cups frozen berries
1 3/4 ounces dry pectin
6 cups sugar

Steps:

  • Sterilize jars and keep them hot.
  • Steep the lavender in the hot water and lemon juice for 20 minutes.
  • Strain and place into a heavy bottom pot cooking to reduce by 1/2.
  • Thaw and drain berries.
  • Crush berries and add to lavender tea.
  • Stir in pectic.
  • Bring mixture to a boil, stirring constantly.
  • Add sugar, stirring to dissolve.
  • Return mixture to a rolling boil.
  • Boil hard 1 minute, stirring constantly.
  • Remove from heat.
  • Skim foam if necessary.
  • Preserve It:.
  • Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
  • Wipe jar rim clean.
  • Place lid on jar and tighten band, just until a point of resistance is met.
  • Process 10 minutes in a boiling-water canner.
  • shut off flame and let sit 5 minutes. Remove to a draft free spot without tilting jars.
  • Cool for 12 to 24 hours.
  • Remove bands.
  • Lids should be concave in middle.

Nutrition Facts : Calories 689.2, Fat 0.1, Sodium 18.1, Carbohydrate 178.7, Fiber 0.7, Sugar 171.4, Protein 0.1

BLUEBERRY LAVENDER JAM RECIPE



Blueberry Lavender Jam Recipe image

Lavender transforms ordinary blueberry jam into preserves that are positively romantic. Delicate and floral, it would be perfect with scones, croissants, or crostini with fresh ricotta.

Provided by Lucy Baker

Categories     Breakfast Sweets     Condiments and Sauces     Fruit Desserts     Jam / Jelly

Number Of Ingredients 6

2 tablespoons dried lavender buds
8 cups fresh blueberries
4 1/2 cups granulated sugar
Zest and juice of one lemon
One (1.75-ounce) package low sugar powdered pectin, such as Sure Jell
1/2 teaspoon unsalted butter

Steps:

  • If you are going to preserve jam, prepare jars and lids: place 8 half-pint jars on rack in large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in the hot water. Meanwhile, put bands and lids in small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from heat and allow bands and lids to rest in hot water until ready to use.
  • Put the lavender buds in a small bowl and pour 1/2 cup of boiling water over them. Let them steep for 10 minutes, then strain the "tea" into a bowl and discard the buds.
  • Working in batches if necessary, pulse blueberries in blender until coarsely crushed. You should have about 6 cups.
  • Measure 4 1/4 cups of sugar in one bowl. In another bowl, combine remaining 1/4 cup sugar and pectin.
  • Combine blueberries, lemon zest and juice, and lavender tea in large, heavy saucepan or stockpot. Stir in sugar-pectin mixture and the butter. Bring to a boil over high heat, stirring constantly.
  • Add remaining sugar all at once. Return to a full rolling boil. Boil for one minute. Remove jam from heat and skim off any foam from surface.
  • Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.

Nutrition Facts : Calories 68 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 16 g, Fat 0 g, ServingSize 8 half-pint jars, UnsaturatedFat 0 g

BERRY JAM



Berry Jam image

Jam made from peak-season berries is a far cry from anything you can buy at the grocery store. As the berries cook, the water in them evaporates, their sugars thicken and their flavors concentrate. What's left is the fruit's essence, which is why it's worth seeking out the best berries you can. This recipe works for several berry varieties, but note that some types are naturally more acidic than others, so adjust the fresh lemon or lime juice accordingly.

Provided by Alison Roman

Categories     jams, jellies and preserves

Time 1h15m

Yield 4 to 6 cups (4 to 6 8-ounce jars)

Number Of Ingredients 4

4 pounds/1.8 kilograms whole blueberries or raspberries; blackberries, halved lengthwise; or 4 1/2 pounds/2 kilograms strawberries, hulled and quartered (see note)
3 cups/600 grams granulated sugar
3 to 4 tablespoons fresh lemon or lime juice (from about 2 lemons or limes)
Add-ins (optional, see note)

Steps:

  • Toss berries and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes and up to overnight, periodically tossing to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
  • Place a small plate in the refrigerator to chill. (You'll use this later.)
  • Bring the fruit to a strong simmer over medium heat until the berries burst and the juices start to boil, about 15 minutes. If using a vanilla bean as an add-in, put it in the pot at this point.
  • Increase the heat to medium-high. Cook the jam, at first stirring occasionally with a wooden spoon or spatula, then more frequently as the juices thicken. Cook until most of the liquid has evaporated and the fruit has begun to break down, 40 to 50 minutes. How much it breaks down will depend on its type and ripeness: For example, strawberries are likely to retain more of their shape, while raspberries will break down almost entirely.
  • As the jam cooks, the liquid will reduce, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
  • Once the jam reaches a slow, thick boil, add lemon juice and continue to cook, stirring constantly until the jam returns to its earlier consistency, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook a few minutes more. (Note: Some fruit, like strawberries, contain more water and less natural pectin than say, a raspberry. This means the jam will never be quite as thick or gelled, but it will still be delicious).
  • Remove from heat, and incorporate any of the add-ins listed (see notes). Pick out vanilla bean if you added it earlier. Divide jam between several 8-ounce canning jars, leaving 1/4-inch head space, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them within a couple of weeks.

LAVENDER JELLY



Lavender Jelly image

A beautiful lavender jelly that will awaken your senses and delight your tastebuds with pleasure! Wonderful served at Afternoon or High tea with scones, puddings, or cream. It can also be served as an unusual accompaniment to meats, such as lamb or poultry. Or serve as a topping over brie cheese as an appetizer. The sky is the limit!

Provided by BecR2400

Categories     Jellies

Time 1h

Yield 5 half pint jars of jelly

Number Of Ingredients 5

3 1/2 cups water
1/2 cup dried edible lavender flowers
1 lemon, juice of
1 (1 3/4 ounce) box dry pectin or 1 (3 ounce) envelope liquid pectin
4 cups sugar

Steps:

  • In a large saucepan over high heat bring water just to a boil.
  • Remove from heat and stir in dried lavender flowers. Cover and let steep for 20 minutes.
  • After 20 minutes, strain mixture through a fine mesh strainer into a deep kettle or pot, discarding the lavender flowers.
  • Stir in lemon juice and pectin; continue stirring until the pectin is thoroughly dissolved.
  • Over high heat, bring the mixture to a hard rolling boil (a full rolling boil that cannot be stirred down).
  • Add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
  • Boil Times:.
  • 2 minutes - soft gel.
  • 4 minutes - medium gel.
  • Testing for "jell" (thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute.
  • After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.
  • Process in a water bath for 10 minutes. Remove jars to wire rack and let cool before serving.
  • Makes five 1/2 pints.

RASPBERRY LAVENDER JAM



Raspberry Lavender Jam image

I first made this in New Zealand - we lived near a berry farm (where you picked your own) that also sold dried herbs and country crafts, so was able to get all of the ingredients in one go. It's basically the Edmonds recipe for raspberry jam with lavender added. We also went to Hampton Court Palace here when they had the kitchens fired up - apparently Queen Elizabeth I loved lavender and insisted on having lavender conserve available all year round.

Provided by LilKiwiChicken

Categories     Raspberries

Time 35m

Yield 750 g - approx

Number Of Ingredients 3

3 cups fresh raspberries (you can use frozen if fresh are not in season)
2 1/2 cups caster sugar
1/4 cup dried lavender, heads (stalks removed, Make sure that the lavender you buy is edible)

Steps:

  • The night before you make this jam put the raspberries into a non-reactive bowl and shred the lavender over the top. Stir to combine and leave covered in the fridge.
  • The next day, put the berries and lavender into a pan and cook on a low heat.
  • When the juice starts to run from the berries, bring the pan to the boil.
  • Once boiling, add the sugar and stir briskly until the sugar has dissolved.
  • Once the sugar has dissolved, boil the mixture for about 5 minutes, then pour into sterilised jars.
  • Store in a cool dark place - due to the lavender it needs to sit so wait for about 1-2 weeks before consuming.

STRAWBERRY-LAVENDER JAM



Strawberry-Lavender Jam image

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

1 1/2 kg strawberries
500 g super gelling sugar (Dr. Oetker Super Gelling Sugar 3-1)
18 -20 sprigs lavender, inflorescences and sprigs (see note)
2 tablespoons lime juice
4 tablespoons orange juice

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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