Blueberry-Lavender Jam
Ingredients
2 qts. fresh blueberries1 Tbsp. fruit pectin*
½ cup sugar
Pinch kosher salt
¾ cup white balsamic vinegar
1 2-inch sprig fresh rosemary
5 freshly picked lavender flowers
Preparation
• Wash the blueberries in cold water, discarding any that are smashed or bruised. Allow to dry in the refrigerator.
• Once the berries are dry, toss them with the pectin, sugar and salt. Place the mixture in a heavy-bottomed (preferably stainless steel) pot over medium heat.
• Add the white balsamic and bring to a simmer.
• Once the blueberries begin to simmer, add the rosemary and lavender.
• Increase the heat slightly, stirring constantly, and boil for 1 minute.
• Remove the rosemary sprig.
• Transfer to sterilized jars, cap and let cool. Store in the refrigerator for 1 month. Alternatively, water-process the jars, then store in a cool, dry place for up to 6 months.
Note: This jam will take 24 hours to set.
* Available at most grocers in the aisle near the Jell-O