I have a brochure out with our Culinary Lavender packets. I’d like to share some more recipes for you here on our blog, there’s just too many great ideas on how to use Culinary Lavender than could fit on the brochure.

Blueberry Lavender Preserves (From Simple Bites)

2 teaspoons culinary lavender dried 2 cups sugar 1 1/2 pounds wild blueberries or cultivated 1/2 cup water 1 tablespoon freshly-squeezed lemon juice

1. Prepare pot, tools and four 125mL jars for hot-water canning.
2. Crush the lavender in a mortar and pestle, then combine it with the sugar. Use your fingers to rub it together to make a lavender sugar. Alternately, blitz both ingredients in a food processor until sugar is perfumed.
3. Rinse the berries and pick them over to remove any debris. Tumble them into a large, heavy bottomed pot or sauce pan. Add the water.
4. Over medium heat, gently warm the berries until they are soft and begin to darken, about 3 minutes. Turn off the heat and remove the berries with a slotted spoon.
5. Add the lavender sugar to the juices in the pot and stir to dissolve. Bring juice to a boil over high heat, and cook for another 3 minutes, until the juice reduces into a thin syrup.
6. Return the berries (and any juices) to the pot and bring to a boil again. Cook over medium high heat for 3-4 minutes, stirring constantly. Remove the pot from the heat and stir in the lemon juice.
7. Ladle the blueberry preserves into sterilized jars within ¼ inch of rim. Wipe the rims with a warm cloth. Add the lids and the rings, tighten just until finger-tip tight.
8. Process in a boiling water bath for 10 minutes Transfer the jars to a towel-lined surface and cool at room temperature for a full 24 hours. Preserves will keep for up to one year. Store in a cool, dry place.

Uses for your preserves: drizzled over pancakes, spooned over crepes, slathered on toast, served with cream on scones, served over oatmeal, swirled into a cheesecake, stirred into yogurt and topped with granola, the list is endless!