This is my jam! You all know that I am #lavenderobsessed and that I will use my favorite plant when ever I can.
Check it out:
Ok, so as you noticed in the captions I may have gone a little crazy with the lavender. Though this tasted amazing the first day, it began to become more floral as time went on. I would recommend either only using lavender buds (and only using 1/8 of a cup) or skipping the buds altogether and using the simple syrup alone. See the recipe below!
You can use this process with any type of berry! Mix and match, find your favorite, and tag #funwiththefelkers!
Blackberry Lavender Jam:
Crush 4 cups of blackberries in a large bowl
2 tsp lemon juice
1/8 cup lavender buds (OR 1/4 cup lavender simple syrup later)
2 cups sugar
Let sit 1 hour
Place a small plate in the freezer
Add to a large saucepan on medium high heat
add 1/4 cup lavender simple syrup (if you skip the buds)
Meanwhile, heat up water in another saucepan. This will be used to bring your mason jars up to temperature.
Stir, stir, stir. Seriously, so much stirring. You want to make sure it doesn't stick to the bottom.
After about 20 minutes you will begin to notice a change in consistency. Take your plate out of the freezer to check and see if your jam is ready. Spoon a small amount onto the plate and run your finger down the middle. Tip the plate and if the jam does not run then your jam is ready!
Take your heated mason jars and pour out the hot water. Jar your jam!
This will last for 6 months in your fridge.