Raspberry Lavender Jam

1. 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. 2

   The next day, put the berries and lavender into a pan and cook on a low heat.

3. 3

   When the juice starts to run from the berries, bring the pan to the boil.

4. 4

   Once boiling, add the sugar and stir briskly until the sugar has dissolved.

5. 5

   Once the sugar has dissolved, boil the mixture for about 5 minutes, then pour into sterilised jars.

6. 6

   Store in a cool dark place - due to the lavender it needs to sit so wait for about 1-2 weeks before consuming.

No additional tips available.