Apple jam with lavender
after I put lavender in blackberry jam and after I put it in biscuits, I had to put it somewhere else, and where else in another jam :): The smell of lavender makes me feel nicer and warmer, so let this jam be for him invitation to come to us as soon as possible :))
Preparation steps
- Peel an apple, grate it and cut it into cubes.
- Put them in a larger pot, pour over the water, bring to a boil and cook for another 10-15 minutes until softened.
- When they have softened in a blender or through a blender, chop them, to get something like apple puree.
- Puree, ie chopped apples, put in a cooking pot, add about 1-1, 5 dcl of water in which the apples were cooked. Add sugar and vanilla sugar. Mix everything well. Cook over high heat until boiling, then reduce heat slightly and cook for another 10 minutes, stirring constantly. (be sure to stir constantly because it sticks easily to the bottom, and be careful because it boils a lot of spray, if you can't control it by mixing just reduce the heat to a minimum and it will be easier)
- Then add the jelly in which you have mixed 2-3 teaspoons of sugar, mix it well, let the mixture boil again and cook stirring for another 3 minutes. (adjust the amount of jelly to the desired density and firmness of the jam, I put about 2/3 of the bag and it was just right)
- Then stir in a tablespoon of lavender and stir it into the mixture with faster stirring. After 10-15 seconds, remove from the heat and stir a little more to distribute the lavender well over the jam.
- Pour the jam into clean and heated jars, close them well, turn them on the lid and let them stand for 10 minutes. After that, put them back on the right side, and when it cools down, all you have to do is enjoy this jam.
Serving
The taste of lavender and vanilla is really "traceable", so delicate, as if only a hint of lavender entered every jar and gave the jam that note of its uniqueness.
