1. The night before you make this jam put the raspberries into a non-reactive bowl and shred the lavender over the top. Stir to combine and leave covered in the fridge. 2. The next day, put the berries and lavender into a pan and cook on a low heat. 3. When the juice starts to run from the berries, bring the pan to the boil. 4. Once boiling, add the sugar and stir briskly until the sugar has dissolved. 5. Once the sugar has dissolved, boil the mixture for about 5 minutes, then pour into sterilised jars. 6. Store in a cool dark place - due to the lavender it needs to sit so wait for about 1-2 weeks before consuming. ---------------------------------------------------------------------------
Nutrition
Ingredients
