Lavender Raspberry Jam

Directions

1. 1
   Lavender infusion: bring water to boil and pour over flowers; steep for 15-20 minutes.
2. 2
   Strain & save in a non-reactive container.
3. 3
   Water should be boiled in a non-reactive pan.
4. 4
   (Glass, enamel or stainless may be used, but aluminum or iron should be avoided.)
5. 5
   Infusion can be stored up to 2 weeks in refrigerator.
6. 6
   Thaw raspberries and crush them.
7. 7
   Place all ingredients in a non-reactive sauce pan, stir and bring to a boil.
8. 8
   Add pectin, and bring back to a full boil for 1 minute.
9. 9
   Let the mixture stand for 1 minute.
10. 10
    Skim off any remaining foam and seeds if you want a clear jelly.
11. 11
    Pour into 5, 8 oz jars and seal.