Mixed Berry Lavender Jam

At my local farmers’ market, I recently spotted some cherry lavender jam. Of course, I snatched it up because I can’t pass up anything with lavender. The jam was so good and inspired me to make my own with fresh summer berries. It is so easy to make and will elevate your breakfast. I love this on warm buttered toast with a café au lait.

Ingredients 

2 cups fresh blueberries

1 cup fresh raspberries

1 cup fresh strawberries

2 tablespoons lemon juice

½ cup honey (or maple syrup)

2 teaspoons lavender buds for cooking

Directions

Place all ingredients in a medium pan and lightly mash. Place the pan over high heat and bring to a boil. 

Reduce heat to medium and continue to cook for 25-30 minutes. The consistency should be thickened. Turn off the heat and let cool. The jam will continue to thicken as it cools. 

Put the jam in a jar (an empty Bonne Maman jar works perfectly) and store in the fridge and enjoy for up to two weeks. 

Makes about 1 ½ cups. 

*I filled two jars like the one above. A traditional size Bonne Maman jar will hold most of the jam.