Thursday, September 20, 2012



FRESH BLUEBERRIES... they're still out there.  they're always out there and they are pop in your mouth delicious.  i don't know where you live, but blueberries are a year 'round thing here in So. California so there's really no rush.  sometimes they are better than others and i get excited when they are 2 for 3$ instead of 1 for 4.99$.  the best ones are plump, a bit firm and look like they have a slight white powder dust on know, the ones that have not been man-handled.   grab them up...they're good for ya.

LEMON...might want to go with organic.  always try to use organic when using the outer layer of anything.  i'm a little lazy about this but i really should pay attention.  try cutting your zest in thin slivers as shown in photo with raspberries.  i find it adds a little extra zing when you get that sliver in a bite.

LAVENDER... dried...i buy mine at Mother's Market...inexpensive bought by the ounce.  again, organic...although, i must admit to using some straight from the garden (not so organic garden i might add) and i'm not dead yet.  lavender adds that delicious floral herb aroma flavor that many people aren't familiar with, but detect there's something special in the mix.  it's not overwhelming, but it makes this jam stand out from any ol' store bought jam. 
 NOTE...i should add that you need to be careful adding floral things like lavender in jams...or any food, for that can easily over do it and end up with something you liken to the face mask you had on your last spa day...or that pretty little candle you got for your birthday labeled RELAX...



6 cups blueberries
3 1/2 cup sugar
juice from 1 lemon or 1/4 cup
zest from 1 1/2 lemon
peel lemon with a potato peeler, then cut into very thin slivers (photo)
2 Tbsp dried lavender tied in a cheesecloth pouch
1/2 tsp dried lavender for the pot
1/2 vanilla bean scraped
1/2 tsp lavender extract.  (if necessary) can add 2-3 wedges of granny smith apple to the pot for pectin.  remove before canning

i can't stress...mise en place, mise en place...mise en place
don't forget to put a couple of small plates in the freezer for your plate test...and start you huge pot of water for your water bath.  have all your jars sterilized and kept warm so you are ready.

in a large stainless steel or enamel pot add blueberries, sugar, lemon juice, lemon zest slivers, lavender pouch, lavender buds.  start on low heat until juice is released from blueberries and sugar is dissolved.  some recipes call for you to crush 1/3-1/2 of the blueberries first, but i think i just cut about 1/3 in half.  i like to see whole blueberries in the finished product.  when sugar is dissolved bring the heat up to a medium boil for about 15-20 minutes or until it starts to thicken and temperature is 220-222 F degrees.  add your vanilla bean scrapings and stir well so as not to get clumps of vanilla.  taste test...(careful, it's molten hot) do you need more lavender?  i did so i added in about 1/2 tsp lavender extract.  skim off any noticeable foam.  do a plate test... if you are satisfied, ladle into you warm jars and proceed with the water bath.  i start the clock for 10 minutes after the water has come back to a boil.
after the water bath, let the jars sit undisturbed for 12-24 hours.

i know this is raspberry, but this is an example of the thin lemon slivers

1 comment:

Michelle @ Greedy Gourmet said...

Wow, you are quite an accomplished jam maker! I love how you use different flavours, such as rose petal and lavender, to match with different fruit respectively.

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