Method

• Before you start, put a couple of small glass or ceramic bowls in the freezer to use for testing your jam for setting point
• Grind the lavender buds in a mortar and pestle
• Set aside
• Add the blackberries, honey, lemon juice and zest in a large, wide pan
• As the blackberries cook down, mash them with the back of a large spoon
• This step is optional; it depends on how chunky you prefer your jams
• As the jam cooks, it will start to foam
• Scrape the foam off as it continues to cook
• The foam doesn’t affect the integrity of the jam, but it does make the jam less attractive
• Jam sets at around 105°c If you do not have a candy thermometer, you can use the “freezer test” to see if you jam has set
• As your jam starts to thicken, remove a bowl from the freezer and place a spoonful of jam on it
• Put it back into the freezer for two or three minutes
• Pull the dish out and gently nudge the jam with the tip of your finger
• If it wrinkles a bit when pushed, it is done
• If not, continue cooking the jam a few minutes more and test again
• While you are testing, remove the jam from the heat so you don’t accidentally overcook it
• Once the jam has set, turn off the heat, add the lavender and mix
• Pour the jam into jars, let them cool to room temperature, then refrigerate