Spring has sprung, I have daffodils in vases all around my house, birds are singing and the sun is setting later every day. It was such a lovely day here on Wednesday that I took the afternoon off so I could go for a walk in the sun as it is always cloudy at the weekends at the moment. It was wonderful, I went to the Ring of Brodgar which is one of my favourite places on Orkney.
This is an experimental jam. I love making jam and like to try incorporating flavours into them, I have made clove and apricot and ginger and blackberry to date. This one is for summer though. I was careful when making this to make sure that the lavender wasn’t too overpowering so that it didn’t taste like soap!
White Nectarine and Lavender Jam
- 6 white nectarines
- 700g of jam sugar
- 2 tbsp dried edible lavender flowers
- 100ml boiling water
- Place the lavender in a bowl with the boiling water and leave to infuse for 20 minutes. Drain the lavender keeping the liquid and discarding the flowers.
- Chop up the nectarines and place in a jam pan with the lavender infused water. Cook on a high leave until the fruit has softened. Add the sugar and boil for 5 minutes.
- Ladle into sterilised jars, put on the lids and leave to cool.
Enjoy! H x