Ages ago I bought this lavender with the plan of turning it into some sort of infused gin cocktail. But somehow I never got around to getting any gin. Recently I started toying around with this brioche bread I want to make – and I wanted something I could spread on it. Blackberries. Lavender. Yes! And let’s get rid of those pesky seeds and make it smooth and creamy too.
Long story short I made butter – and whoa. It’s heavenly. The lavender and blackberries are clearly bff’s, and I don’t think I can ever have just jam again. Now that it’s the peak of canning season I’m all about make jams and pickling things. I’ve been absolutely raiding the farmers market whenever I go – peaches, blueberries and corn – oh my! Have you been canning this season? What are your favorite combinations?
I’m thinking if experimenting with blueberries (because I love them so!) and maybe a spicy peach jam. So many activities! Plus I still have to make that brioche bread I mentioned, and I do hope it turns out well!
One other thing I love about this “butter” is how versatile it is! It’s perfect to put on:
- Bread & Pastries
- Meat, like Duck & Chicken
- Fish, like Salmon
There is still some summer left – so if you want want to stay up to date on my summer travels, wedding planning and adventures in cooking in the meantime, you should follow me on Facebook, Twitter, Instagram and Pinterest! That way you’ll never miss a recipe, you can share with me your food obsessions and summer fun!
- 1.5 Pints of Blacberries
- 5 Tablespoons Sugar
- 2 tablespoons Lavender Flowers
- Blend blackberries in a mixer until totally smooth. Place them in a pot with sugar and lavender flowers, and heat on medium high heat for 50-60 minutes.
- Stir often, especially towards the end, allowing the mixture to thicken.
- Once thick, strain out the seeds and flowers and store in a clean jar for up to a week.