When you have the best toast ever, dripping with butter, you really do need some amazing jam to go with...am I right? This recipe can easily be doubled. It is quite pretty and would make a lovely gift. Tie some fresh lavendar to the jar and you really got it all going on. (Move over David Jones)!! Fresh out of freeze dried lavender (HA) you could always use a cautious drop of doTERRA lavendar oil...but be very careful, you don’t want your jam to taste like soap. Am I right?
This recipe appears in the Breakfast ebook, ‘Whats’ for Breakfast?’ which if you don’t have by now, I wanna know why not!! It is chock full of scrummy gems just like this one, that you really should be sharing around at family gatherings, work functions and well...any breakfast/brunch occasion that comes up. (There are just so many of them! HA.) Seriously though, no need to wait for breakfast to down a spoonful or three of this. You can use it as ice cream topping, serve it with yoghurt or custard and of course, the ubiquitous crumpet can always benefit from some delish blueberry atop!!
- 50 g coconut palm sugar
- 1 tsp freeze dried lavender flowers
- 300 g frozen blueberries
Place sugar and lavender into TM bowl and mill 10 sec/speed 10.
Add blueberries and cook 30 min/100°C/Reverse/speed soft/MC off. Place simmering basket over hole in lid to prevent spatter.
Pour into hot glass jars and seal.