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Lavender Raspberry Jam
Lavender Raspberry Jam

Before you jump to Lavender Raspberry Jam recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

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Perhaps the food isn’t quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. Possibly the realization that an oven uses 75% more energy will encourage you to use the microwave more. Compared with your stove, you can make boiled water or steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You might reckon that you save energy by washing your dishes by hand, but that is not true. Mainly if you make sure the dishwasher is full previous to starting a cycle. By cool drying or air drying the dishes instead of heat drying them, you can add to the amount of money you save.

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We hope you got benefit from reading it, now let’s go back to lavender raspberry jam recipe. You can cook lavender raspberry jam using 9 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Lavender Raspberry Jam:
  1. Use Lavender infusion
  2. You need 1/2 cup fresh lavender flowers/buds or 3 Tbsp dried
  3. Provide 3 cup Distilled water (prevents discoloration of infusion)
  4. Get Jam
  5. Take 10 oz frozen or fresh raspberries
  6. Take 1 cup extra strength lavender infusion (recipe to follow)
  7. You need 1 lemon, juiced
  8. You need 4 cup sugar
  9. Take 1 envelope Instant fruit pectin
Instructions to make Lavender Raspberry Jam:
  1. Lavender infusion: bring water to boil and pour over flowers; steep for 15-20 minutes. Strain & save in a non-reactive container. Water should be boiled in a non-reactive pan. (Glass, enamel or stainless may be used, but aluminum or iron should be avoided.) Infusion can be stored up to 2 weeks in refrigerator.
  2. Thaw raspberries and crush them.
  3. Place all ingredients in a non-reactive sauce pan, stir and bring to a boil.
  4. Add pectin, and bring back to a full boil for 1 minute.
  5. Let the mixture stand for 1 minute.
  6. Skim off any remaining foam and seeds if you want a clear jelly.
  7. Pour into 5, 8 oz jars and seal.

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