Lavender Raspberry Jam

1. 1

   Lavender infusion: bring water to boil and pour over flowers; steep for 15-20 minutes.

2. 2

   Strain & save in a non-reactive container.

3. 3

   Water should be boiled in a non-reactive pan.

4. 4

   (Glass, enamel or stainless may be used, but aluminum or iron should be avoided.)

5. 5

   Infusion can be stored up to 2 weeks in refrigerator.

6. 6

   Thaw raspberries and crush them.

7. 7

   Place all ingredients in a non-reactive sauce pan, stir and bring to a boil.

8. 8

   Add pectin, and bring back to a full boil for 1 minute.

9. 9

   Let the mixture stand for 1 minute.

10. 10

    Skim off any remaining foam and seeds if you want a clear jelly.

11. 11

    Pour into 5, 8 oz jars and seal.

No additional tips available.