Raspberry Lavender Jam

Directions

1. 1
   The night before you make this jam put the raspberries into a non-reactive bowl and shred the lavender over the top. Stir to combine and leave covered in the fridge.
2. 2
   The next day, put the berries and lavender into a pan and cook on a low heat.
3. 3
   When the juice starts to run from the berries, bring the pan to the boil.
4. 4
   Once boiling, add the sugar and stir briskly until the sugar has dissolved.
5. 5
   Once the sugar has dissolved, boil the mixture for about 5 minutes, then pour into sterilised jars.
6. 6
   Store in a cool dark place - due to the lavender it needs to sit so wait for about 1-2 weeks before consuming.