We are at the height of jam season in our house and I have two pans of jam simmering on the Aga as I type - Raspberry and Lavender Jam and Peach and Vanilla Jam. The house smells lovely!
Both are to be entries in this weekend's produce show.

I have been on a bit of a lavender ban since the three course lavender extravaganza when Ben Axford came to supper. My husband has had enough! However when I was getting the raspberries ready last night I just couldn't help myself and added a large spoonful of lavender sugar to the jam. Now this is an experiment, and it may not work, but from the spoonful I have just had, I think it is going to be good! Let's hope the judges like it!

Raspberry and Lavender Jam
To make 4 small jars

500g fresh or frozen raspberries
500g preserving sugar
1 tbsp lavender sugar, ground in a pestle and mortar
juice of half a lemon.

Place the raspberries, preserving sugar and lavender sugar in a bowl. Give it a good stir, cover and leave over night.

The following day, place the raspberry mixture in a jam pan (or other heavy based saucepan) with the lemon and simmer gently for 20 minutes until the sugar has all dissolved. Bring to a rolling boil for a further 20/25 minutes. Keep checking it so that it doesn't stick to the bottom of the pan and burn. Test for set using a saucer that you have chilled in the freezer. Drop a small amount of jam on the saucer and leave for a minute. A skin should form and wrinkle when you push you finger against the drop of jam. Pour into sterilised jars and seal.