Raspberry, Honey and Lavender Freezer Jam

1. In a large bowl, crush raspberries until only small pieces remain and mixture is quite liquid. This may take a few minutes.

2. In a small bowl, mix Pectin and sugar together until incorporated. Add to mashed raspberries. Add honey (microwave if necessary to get it thin enough to pour). Stir for 3 minutes. Add lavender and lightly stir.

3. Ladle into clean jam jars, leaving 1/2″ space at the top. Cap and let sit for 30 minutes. Store in your freezer until ready to use, or transfer to the fridge and eat!

Jam keeps several weeks in the fridge or up to one year in the freezer.