Preserve ingridients
Can you believe it’s August?
 Preserve and toast

Yes, I’ve been a traveling fool and loving it. My blogs on Greece and the South of France will be coming soon.

I came back to NYC this week and needed to play in the kitchen after being away.  So I stopped by the Union Square Market on Wednesday and noticed the plethora of berries.


IMG_0126 Cooking preserve

I couldn’t help myself; so I bought oh so many pints and when I got them home, I ate some but needed to do something with the rest. So I made this quick berry preserve with a twist.  I wanted it to taste unique; so I decided to buy some lavender  and added it into the mix.

The best part about a preserve is that you can enjoy it for 3-4 weeks or freeze it for up to a year!  I love it on my toast in the morning.

Here is my version of summer in a jar!

Berry & Lavender Preserve
Berry & Lavender Preserve
Print Recipe Berry & Lavender Preserve
Cook Time: 35 minutes
Total Time: 35 minutes
Servings: 8 people


  • 1 pint raspberries, washed and picked over
  • 2 pint blueberries, washed and picked over
  • 1 ¼ cups organic sugar
  • 1 ½ teaspoons edible lavender
  • 1 whole lemon, juiced
  • 1 teaspoon lemon zest


  • Preheat oven to 350F
  • In a medium saucepan mix raspberries, blueberries, and sugar
  • Bring to a boil, stirring to dissolve sugar
  • Add lemon juice, and zest
  • Reduce the heat to medium-low. Cook for 30-35 minutes or until the mixture thickens and coats the back of a spoon (It will not be as thick as a jam)
  • Add the edible lavender, and mix well
  • While the preserve is cooking, sterilize jars by placing them on a cookie sheet. Then heat them in the oven for 10 minutes. Take them out of the oven and let cool.
  • rSpoon preserve into sterilized jars, cover, refrigerate and enjoy!