Lavender’s subtle floral notes pair beautifully with the rich sweetness of grape jam, creating a flavor that’s both comforting and unexpected. This is a quick jam (not canned), so enjoy it fresh. Spread it on warm toast or swirl it into yogurt for a simple, elevated treat. Delicious on scones, or as a condiment for a charcuterie board.
Ingredients
- 1 pound jam grapes (approximately 3 ½ cups), washed
- 2 ½ cups lavender sugar (see recipe below)
Instructions
- In a heavy pot, combine grapes and lavender sugar. Place over low heat and bring to a gentle boil.
- Crush grapes while mixing in the sugar until well combined (a meat or potato masher works well.)
- Continue cooking at a low boil.
- Scoop out seeds as they rise to the surface.*
- Cook until the jam reaches the desired thickness, about 12–15 minutes.
- Remove from heat and pour into mason jars. Store in the refrigerator for up to 10 days or freeze for up to 3 months.
*Cooking Tip: Grape seeds can be removed before cooking, but they’re easier to scoop out once the mixture has reduced. While jam grapes are considered “seedless,” they often contain small seeds.
Lavender Sugar: In a clean coffee grinder or a food processor fitted with a chopping blade, combine 2 cups granulated sugar and 1 tbsp dried culinary lavender bud (use an L. angustifolia cultivar such as ‘Royal Velvet’). Pulse until the lavender appears as tiny flecks, but the sugar is fine but not powdered. Store in a mason jar or similar glass container with a tight seal.
Contributed by
Monica Shallow
Methow Valley Lavender
Edited & formatted by
Michael Lemmers & Chris Mulder
RavenCroft & Barn Owl Nursery
