We make jams with lavender. They are really really good, and people buy them a lot. But, I want to let you know how we do it….
Here’s my secret… you can take your favorite recipe (that makes about 8 seven ounce jars) and add about a tablespoon of ground culinary lavender and make a great jam.
That’s it, simple and yet makes a delicious jam that you will love. Now that we’re going into berry and fruit season you can experiment to your heart’s content with the bounty in your area.
Need culinary lavender? (We have some, of course.) If you have lavender in your garden, just follow these basic rules. Don’t eat Lavendula Stoechas (what a lot of people call Spanish lavender), or most of the Lavendula x-intermedias (the hybrids that have nice long stems, there really isn’t a country’s name that refers reliably to these). You can eat most of the Lavendula Angustifolia varieties – with Hidcote, Munstead, and Melissa being among the best. You can eat one hybrid variety called “Provence”. If you stick to that you’ll be perfectly safe and your jams will be that much more delicious.
Come back to this post and comment to let me know how you did. Bon Appetit!