Russian dolls
Michelle Harrison Michelle Harrison

Hello there, Pinch Posse.

I’m currently busy writing the Widdershins’ third adventure (A Tangle of Spells) as well as wrangling a six year old through the summer holidays, but I had to pop online to share one of my favourite recipes with you. Those of you who have read A Sprinkle of Sorcery might remember the mention of lavender jam, and with lavender at its best right now there’s no better time to make it.


Makes 4-6 jars of mixed sizes

You’ll need:

40g lavender flowers (rinsed from the garden, or culinary lavender)

700g sugar

550ml apple juice

130ml liquid pectin

An adult helper




  1. Sterilise your jam jars by washing in hot soapy water, then rinse and put in a preheated oven on a baking sheet for 10 minutes at 160°C. Switch off oven and leave jars inside until jam is ready. Soak lids in boiling water for a few minutes.


  1. Place lavender flowers and apple juice into a pan and bring to the boil. Cover with lid, remove from the heat, and leave for 15 minutes.


  1. Strain out the flowers and return to the heat. Stir in sugar and bring to the boil again.


  1. Add the pectin and boil for 4-5 minutes.


  1. Remove from heat, carefully ladle into jars and seal with lids. Don’t be alarmed if the jam seems very runny, it won’t set until it’s completely cool.


  1. Decorate with pretty labels, or even sprigs of dried lavender and ribbon.


Delicious with scones, as a sponge cake filling, or simply on toast! (Or you could do a Charlie and spoon it straight out of the jar…)



  • For a looser, more spreadable jam stick to the lower end of the boiling stage (about 4 minutes)
  • The jam pictured is from a batch I made with culinary lavender, which gave it this pretty pink colour. However, when I’ve made it previously with lavender from my garden, the end product retained the colour of the apple juice.

You can download and print the recipe here: Lavender Jam Recipe

Happy jamming!