lavender jam

picture by michael wissing

okeleydokeley, i know it looks and sounds quite exotic, but i have to tell you it's not. this lavender jam is a wonderful thing to have in your pantry. since it's not as firm as usual jam, it makes a wonderful glaze for chicken, lamb or any kind of fish you would put on the grill. also a killer ingredient for youghurt, icecream and goat cheese. oh - it's just divine and look at the colours!!! girls, give it a try, its so easy to make and it will please everyone at your table.


a hand full of organic, dried lavender blossoms
50g sugar
2 tablespoons of honey
150ml red port wine
100ml creme de cassis
120ml water

mix all ingredients in a saucepan and let cook for about 30 minutes until it gets all syrupy. then put in a sealable glass jar and keep in the fridge.

taken from tanja grandits book AROMA, published by AT-verlag.

looking for more recipes using all kinds of herbs? then head over to melissa the cooking diva who is hosting this weeks weekend herb blogging.