Berry Lavender Jam - cooking recipe

Ingredients

1/4 cup dried lavender blossoms (1/3 cup fresh buds, the flowers before they open)
2 cups boiling water
1/3 cup lemon juice
2 cups frozen berries
1 3/4 ounces dry pectin
6 cups sugar

Preparation

Sterilize jars and keep them hot.
Steep the lavender in the hot water and lemon juice for 20 minutes.
Strain and place into a heavy bottom pot cooking to reduce by 1/2.
Thaw and drain berries.
Crush berries and add to lavender tea.
Stir in pectic.
Bring mixture to a boil, stirring constantly.
Add sugar, stirring to dissolve.
Return mixture to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Preserve It:
Ladle hot jam into hot \"Ball\" 8-oz jelly jar to 1/4 inch below rim.
Wipe jar rim clean.
Place lid on jar and tighten band, just until a point of resistance is met.
Process 10 minutes in a boiling-water canner.
shut off flame and let sit 5 minutes. Remove to a draft free spot without tilting jars.
Cool for 12 to 24 hours.
Remove bands.
Lids should be concave in middle.