Blackberry Lavender No-Cook Freezer Jam

blackberry cobbler .jpg

Culinary lavender is available in the spice section of most supermarkets. Recipe courtesy of Organic Garden Magazine.


6 cups blackberries

Juice of 1 lemon (about 3-4 tablespoons)

2 teaspoons minced culinary lavender

½ teaspoon sea salt

2 cups granulated sugar

5 tablespoons real fruit instant pectin

1. In a large bowl, combine blackberries, lemon juice, lavender, and salt, and stir to mix. Mash with a potato masher just until the blackberries start to release juice but are still in chunks.

2. In a separate bowl, stir sugar and pectin until well blended. Add to blackerry mixture and stir until sugar dissolves.

3. Pour into clean jars or freezer containers, leaving ¾-inch of space at top for jam to expand in freezer. Cover and let sit at room temperature for 24 hours until set. Store in fridge up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator.

4. Variations: Try different combinations, like Peach Vanilla or Plum Pepper