Lemon and lavender jam
Lemon and lavender not only make great companion plants, they also pair extremely well together in taste.
We make this jam by infusing a bunch of our homegrown lavender buds in lemon juice, and then cook slowly until firm with a jelly texture. The hint of lavender makes a surprise visit in a classic jam: lots of sour, a little bit of sweet and a subtle taste of this floral herb creates a delightful summertime jam.
Combine with cheese platers, dip in buttery shortbreads, try it on tarts and crepes.
Be bold: lemon and lavender together are versatile so try it in anything from cocktails to savoury dishes.
Vegan, salt free, fat free.