Blackberry & Lavender Jam Recipe

I love finding an extra twist for my favourite jam recipes and this Blackberry & Lavender Jam doesn’t disappoint. There is a secret ingredient that gives it an extra lift as well.

1 kg Blackberries (I used frozen)

Juice and zest of a large lemon

1 tbsp lavender (I used lavender sold for tea)

1 kg Jam Setting Sugar

A knob of butter (about 10g)

1 tbsp orange blossom water

Heat the blackberries, lemon and lavender in a preserving pan, crushing the fruit coarsely with a potato masher. The lavender smells amazing!!

Press the blackberries through a sieve to remove the seeds and the lavender flowers.

Put the sieved blackberries back into the preserving pan and jam setting sugar  and butter.  Heat over a low heat until the sugar is dissolved, stirring occasionally with a wooden spoon.  Do not allow to boil.

Add a knob of butter then increase heat and bring to a full boil (a boil that cannot be stopped when stirred).  Boil for 4 minutes only.

Spoon out a small amount of jam onto a cold plate.  Allow to cool slightly, then test for set: push finger gently through jam, when surface wrinkles remove the pot from heat. If it isn’t setting then return to boil for another minute and re-test.

Add orange blossom water to jam and stir through before ladling into hot, sterilised jars. Seal.