Rhubarb Lavender Jam
Here is my small batch Rhubarb Lavender Jam.
Ingredients
- 1 T. bottled lemon juice
- 1 1/2 T. Ball Flex Batch no sugar/low sugar
Instructions
- In a small saucepan, bring water and lavender to boil. Remove from heat, cover and steep for 15 minutes. Strain water into large bowl, discard lavender.
- In a stainless steel pot combine rhubarb and lavender water and heat on medium. Continue to cook mixture until rhubarb cooks down and is tender, about 20 minutes.
- Using a potato masher break down the rest of the rhubarb. Remember the when the rhubarb gets thick it will boil with a splatter effect.
- Add lemon juice and sugar and bring back to a boil. Add pectin and return to full boil, whisking and boil 1 minute. Remove from heat. Ladle jam into sterilized jars, leaving 1/4 inch headspace. Process in boiling water bath for 10 minutes.
- Makes 4 half pint jars.