The other day I was in my local fruit and vegetable shop and I noticed they had some gorgeous local blackberries available. The deep purple (almost black) berries were fat and plump and perfectly ripe. I knew I had to buy them but wasn’t yet sure what I would do with them.
When I got home I took a little tea break in my garden and noticed my neglected overgrown lavender plants. Usually I’m not a huge fan of using lavender in cooking and baking but I thought the dainty lavender perfume would match perfectly with the tart blackberries without giving it that soapy aftertaste that I’m not so fond of.
So I decided to make some homemade Blackberry Lavender Jelly and I’m so happy I did. It turned out to have the perfect amount of tartness and sweetness paired with a delicate hint of lavender. It’s a quick and easy recipe that is perfect for serving with fresh out of the oven biscuits. We’ve already gone through two of the three bottles so I think I’ll have to whip up one more batch before blackberry season is over. Maybe a Blackberry Lavender Crostata would also be appreciated by friends and family.
Read on for recipe… Continue reading
Jillian In Italy 