Yield: 5 half-pints
|1 cup||Orange-flavored liqueur|
|1½ pounds||Fresh blueberries|
|20||Fresh lavender flower heads|
Prepare the jars, lids and boiling-water bath.
Combine liqueur, water and sugar in a pan and cook over medium-high heat, stirring frequently, until sugar is dissolved and the mixture has come to a boil. Remove the pan from the heat.
Meanwhile, pick over, wash and dry the blueberries. Then pack them in hot, dry jars, placing four lavender flower heads in each jar.
Leave ½" headspace. Pour the hot liquid into the jars, just covering the berries. Wipe rims with a clean towel and attach lids securely. Place the jars in the boiling-water bath and, when water returns to a full boil, process for 15 minutes. Remove the jars, cool, label and store.
Oster writes: "The happy teaming of blueberries, orange and lavender yields a lovely sauce for ice cream, vanilla or tapioca pudding, mousse, cheesecake, pound cake or an orange or lemon layer cake." From Maggie Oster's "Herbs in the Pantry" article in "The Herb Companion." August/September 1995, Vol. 7, No. 6. Pg. 34. Electronic format by Cathy Harned.
Submitted By CATHY HARNED On 08-01-95