Friday, 23 August 2013

Blackberry, Lavender and Orange Blossom Jam

Blackberry, Lavender and Orange Blossom Jam

Following a recent blackberry foraging expedition I returned with a bountiful supply of beautiful wild blackberries. They are in season at the moment and abundant in both rural and urban areas.  What better way to use your blackberries than in a fragrant and fresh jam flavoured with lavender and orange blossom water?  

I love blackberry picking, there is something very relaxing about it...forgetting the world around you and stilling your mind with the simple task of picking the ripest berries.   

The combination of blackberries with lavender and orange blossom water is a lovely taste of Summer - full of fresh, floral and herbal flavours. Lavender has been used in cooking for centuries and can be used in both sweet and savoury dishes.  Lavender has a similar astringent quality to rosemary.  Orange flower water is one of my favourites - soft, floral and lightly perfumed - a good contrast with the sharp lavender and blackberries.  I love floral flavours in cooking, but don't over do it, or you will end up with 'soapy' rather than fragrant.  Check out my rhubarb, rose and vanilla jam for another floral, fruity jam.  

You can buy edible/culinary lavender from supermarkets or online. Be sure to use lavender that is suitable for culinary use and from a source that you know has not been chemically sprayed.  

Happy jam making!  My blackberry, lavender and orange blossom jam is great served simply on toast but I also found it worked really well alongside some lovely ripe brie. Your thoughts and comments are always much appreciated.  Do give this recipe a try and let me know how you get on.  I look forward to hearing from you and sharing your jam making stories and recipes.  

Blackberry, Lavender and Orange Blossom Jam

recipe by:  chip butties and noodle soup

preparation time:  5 minutes
cooking time:  15-20 minutes 


1kg blackberries*
1kg sugar
zest and juice of 1 lemon
1 pinch salt
3-4 tbs orange blossom/orange flower water

*Be careful not to pick any blackberries from areas that have been sprayed with nasty weedkillers or chemicals.  If in doubt you can always get blackberries from your local market. 

  1. gently wash your blackberries being careful not to bruise them too much, or the colour and flavour will seep out
  2. put a couple of saucers in the freezer for testing the jam setting point later. 
  3. add your blackberries to a large pan with the salt, orange blossom water, lavender, lemon zest and juice and bring gently to the boil for about 5 minutes - until the blackberries have slightly softened and started to release their juice.  
  4. add your sugar and stir gently until it's fully dissolved.
  5. bring to the boil for 10 minutes, skimming off any 'scum' that rises to the surface.
  6. test the setting point of the jam by placing a teaspoon of the jam onto a cold saucer.  Leave 30 seconds, and if the jam 'wrinkles' when you push your finger across it the setting point has been reached.  If not, bring the jam back to the boil and test after another 2 minutes.  Repeat this test until the setting point has been reached. 
  7. remove from the heat and pour the jam carefully into sterilised jars (check out how to do this here) and seal immediately.
  8. store in a cool dark place until you are ready to use.  Once opened store in the fridge.  

Cooking with Herbs

I have entered this recipe into 

I have also entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv


Four Seasons Food

I have also entered this recipe onto Four Seasons Food hosted by Delicieux and Chezfoti


  1. I remember gathering blackberries as a kid and it was always a tedious task :/ But it was also worth it in the end - we mostly made pies, but I love the sound of this jam! Especially with the addition of lavender and orange blossom...

    1. thanks so much - never tried a blackberry pie, will have to try that out soon. Thanks for stopping by as always - it's much appreciated :-)

  2. GIVE MT THAT JAM NOW! It looks amazing - just gorgeous! Thanks so much for another lovely herbal entry! Karen

    1. Thanks Karen - it's lovely in baking too. I used it in an almond cake - yummy :-)

  3. Your jam looks perfect, just the right consistency. What a lovely combination of flavours and you are right, what better way to use your foraged blackberries than in home made jam! Thanks for another fab entry into Four Seasons Food! x

    1. Ahh you are so kind. Just getting into jam making and blackberry jam is my favourite. Am looking to try and make a savoury chutney with blackberries soon - not quite figured it out yet though....any ideas?

  4. This recipe looks so amazingly awesome. Do you know about how many 1/2 pints this makes? It looks like that's the size jar you have in the picture.

    1. Hi there thanks for stopping by. It made about 4 jars with a bit leftover...thanks for your lovely comments :-)

  5. Oh I really have a problem here. I love to use lavender, but I am not sure for how long I will still have it. I don't know a good spot for foraging blackberries around here. The orange blossom water could be problem, too. Otherwise I would really love to try it.

    1. Thanks for your comments. Hope you get to try it. You could maybe get orange blossom water online if you can't buy in your local shops...