When the Can Jam ingredient was unveiled here I was both excited (because I have lots of herbs growing) and anxious (because I had no idea what to do with all those herbs).
Food for Thought, a local company specializing in organic and local foods sells a variety of jams infused with herbs or blended with wines. I’m a huge fan of the strawberry basil. However, I don’t have any basil growing and I finished off all the unsweetened frozen strawberries in the freezer. I do have lots of lavender so I decided to attempt a version of blueberry lavender jam. I was out of blueberries so I had to buy local organic berries from Oryana, but I still managed to make a local jam.
I searched the Internet and found various recipes for blueberry lavender jams, but none were exactly what I wanted. Most required pectin. Some called for grape or apple juice concentrate. I opted to make a long-cook, pectin free blueberry jam and add lavender.
First, get a tea infuser and fill it with freshly-picked lavender.
Screw the cap on the infuser and dangle it in the sauce pan.
Add the berries.
Add the sugar.
Add two tablespoons of lemon juice and simmer until bubbly.
Let the lavender steep in the jam for about two hours.
Bring the jam back to a boil. Check frequently to see if the jellying point has been met. Once the jam has set, ladle into hot jars and process in a hot water bath for ten minutes.
I haven’t done a side by side comparison with Food For Thought’s jam, but it sure was tasty on a slice of sourdough from Bay Bread!