Plum Lavender Jam

On a recent trip to France I bought a large bag of dried lavender.  Ever since, I have been trying to create or find recipe to use it.  When I read the recipe for this jam in "The Art of Preserving" by Rick Field and Rebecca Courchesne, I knew I had a great way to use some of the fragrant herb.  The color is beautiful and the subtle flavor of the lavender makes this a unique jam that is great to use on breads, scones or even savory flavors such as duck or pork.  The high pectin level in the plum skin makes it so no pectin has to be added to the recipe.

Makes 6 half pint jars

Ingredients:

2 1/2 -3 lbs plums, I used a mix of red and black, pitted and quartered
3 cups sugar
1/2 cup fresh lemon juice
1 tsp dried lavender, placed in a piece of cheesecloth and tied up

Here's how:

Place the plums and sugar in a large bowl and toss to coat.  Cover and let sit at room temperature for at least 4 hours or overnight.

Sugar added to plums

Sugar and plums mixed

Prepare your water canning pot and sterilize your jars.

Transfer the plum mixture to a large pot and add the lemon juice.

Bring it to a boil, over high heat.  Use a masher or immersion blender to break up the fruit into small pieces.

Once the mixture begins to simmer, add the lavender.

 Once the mixture comes to a boil, lower heat to medium and keep it boiling for 10 minutes, stirring frequently.

Remove the lavender and discard it.

Ladle the jam into prepared jam jars, leaving 1/4 inch head space, wipe the rim, and seal with lids.

Place into water bath canner and boil for 10 minutes.

Remove from the canner and set aside to cool in a draft free place.

Label and store up to one year.