This is an easy recipe - takes about an hour if you are proficient at canning. I have omitted the basic steps on jar sterilization etc, assuming that if you can, you are familiar with the process.
Ingredients
8 cups
fresh raspberries
3
cups organic turbinado sugar
**I
actually used a blend of organic coconut and organic turbinado for this last
batch
4 Tablespoons
of lavender (fresh / or dried or a blend)
Zest
and juice of ½ lemon
1
box lite fruit pectin (I used Sure-Jell)
Directions
Pour
¼ cup of boiling water over the lavender and let it steep for 30 minutes
You
can strain the lavender “tea” – or you can add the lavender “seeds” to the mix . **I
added the lavender and “tea”
Measure 2 cups
of sugar in one bowl. In another bowl, combine remaining 1 cup sugar and pectin.
Combine raspberries, lemon zest/juice, and
lavender tea in large, heavy saucepan or stockpot. Stir in sugar-pectin mixture.
Bring to a boil over high heat, stirring constantly.
Add remaining sugar all at once. Return to a full rolling boil. Boil
for one minute. Remove jam from heat and skim off any foam from surface.
Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace.
Wipe the rims of the jars, cover with lids, and screw bands on until just
barely tight.
To process: put in a small canning kettle (water should be boiling).
Cover pot and bring to a boil over high heat. Process for 10 minutes. Turn off
heat, uncover pot, and allow jars to rest in water for five minutes. Remove
jars from pot and allow them to rest undisturbed on counter-top for six hours or
overnight.
