Our lavendar garden is in full bloom and BUZZING with bees. The smell is intoxicating, especially on a warm day like today. The blossoms are beautiful to decorate our kitchen with, but lavendar has many uses on the farm. Our neighbors at Stepney Kitchen feature the lavendar rubbed on locally raised chicken, served with farm fresh kale. We will be gathering lavendar early next week for our farm favorite Strawberry Lavendar Jam, perfect on scones, fresh bread, and other treats.
Strawberry Lavender Jam
From: The Herbal Pantry by Emelie Tolley and Chris Mead
Yield: 3 to 4 half pints.
1 lb strawberries
1 lb sugar
24 lavender stems
2 lemons; juice of
Wash, dry and hull the strawberries. Layer them in a large bowl with the sugar and 1 dozen of the lavender stems; set in a cool place overnight.
Discard the lavender and place the berry mixture in a large non-aluminum saucepan. Tie the remaining lavender stems together and add them to the berries. Add the lemon juice. Cook over medium heat until the mixture comes to a boil, then continue to cook for 20 to 25 minutes. Skim any foam from the top. Discard lavender. Pour into sterilized jars and seal. Process in water bath canner for 10 minutes.