A field of lavender is one of those beautiful sights you will not soon forget. If you've been to Provence in the spring, you have most likely seen it. If you live in California, there are many nurseries that grow lavender, although not in abundance like you will find in France. In any event, it is a wonderful aromatic herb, with a variety of uses.
Hang it upside down and dry it, then crumble the flowers and make sachets. Or make a beautiful lavender wreath and hang it in your closet or bathroom. Also, the stems can be used to weave baskets. It can also be used in cooking. One common use is in lavender honey. Here's a recipe for blueberry lavender jam. This is so good and so easy to make you'll want to keep it on hand to make any breakfast a special event.
Blueberry Lavender Jam
2 T. dried lavender flowers
1 can (11-1/2ounce)frozen white grape juice concentrate
3 c. fresh blueberries, washed and drained
Make a lavender sachet by cutting a piece of cheesecloth into a 6-inch square, placing lavender in the center, and tie into a bundle
in a heavy saucepan over medium heat, bring lavender sachet, grape juice concentrate and blueberries to a boil. Stir constantly until the berry mixture jells, about 20 minutes. (to test whether mixture ihas jelled, place a teaspoon on a plate and cool. Lightly touch the berry mixture with your finger to see if it is the consistency of jelly. If not, cook 10 more minutes. Cover and steep for 2 hours.
remove the lavender sachet and sicard. Divide the jam between 2 pint jars, cover and stor in the refrigerator for up to one month.
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