Monday, May 27, 2013
2 Tbsp. dried, organic lavender flowers
12 ounces frozen white grape juice concentrate
3 cups fresh (or flash frozen) blueberries, washed and drained
Make a lavender sachet by cutting a piece of cheesecloth into a 6" square. Place the lavender in the center and tie into a bundle with kitchen twine or twist.
Place the lavender sachet, grape juice concentrate, and blueberries to a boil in a heavy saucepan. Stir constantly to prevent sticking. The berry mixture will 'jell' after about 20 minutes. You can test if the mixture has jelled by placing a teaspoonful of it on a place and allowing to cool at room temperature. After cooling, lightly touch the berry mixture with your finger to see if it has the consistency of jelly. If necessary, cook for 10 more minutes. When done, cover and steep for 2 hours. Then, remove the lavender sachet and discard.
Divide the jam between two pint jars. Cover and store in a refrigerator for up to one month.
*The mountain in the background is Mt. Adams*Can you see it?