A few years ago, I was visiting my friend in Seattle and she took me Graymarsh Farms where you can pick your own lavender, and all kinds of berries. So that’s just what we did…
Love it? Pin it to SAVE it!
Follow Living Linda on Pinterest for more great tips, ideas and recipes!
**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
We picked lavender…lots of lavender…
We also picked lots of berries … both raspberries and blueberries.
They also had some prepared products for purchase. I bought some of their Raspberry Lavender Preserves. It was so good, I wish I would have bought two jars. I was very sad when I finished the jar…that is until I saw Giada de Laurentiis make Mixed Berry and Thyme Jam on the Food Network. As I’m watching the show, I’m thinking to myself…wow, that looks easy. Maybe I can substitute lavender for thyme and raspberries for the mixed berries. I had frozen raspberries in the freezer and culinary lavender in the pantry. Yup, I thought to myself, I’m going to try it.
Raspberry Lavender Jam
1 bag frozen raspberries
1 cup pure maple syrup
2 tablespoons fresh lemon juice (1/2 a large lemon)
2 tablespoons fresh orange juice
1 tablespoon chopped culinary lavender
Place the berries in a medium saucepan. Using a potato masher, lightly mash the berries. Add the maple syrup, lemon juice, orange juice, and lavender. Bring the mixture to a simmer and cook, stirring occasionally, until thick, 50 to 55 minutes. Cool to room temperature, about 1 1/2 hours (the jam will continue to thicken as it cools). Pour into a mason jar and refrigerate for up to 3 months.
I originally made this recipe back in the summer but recently made it again because I wanted to use some when I made Melissa’s (from ChinDeep) CanCan Tea Cakes (gluten free, of course).