My purple menu is work in progress, and, probably that’s why everything is happening to add to it.
I decided to transfer my wild blueberries from one freezer to another, but something interrupted me, and they were forgotten in the heat of my garage to melt. What was the best way to save them? Make a blueberry jam! What kind of blueberry jam every food blogger and their mom made recently? The one with lavender! So be it. Since too much sugar and long-simmering would kill the natural flavor of blueberries, I decided to use pectin NH and make the process as gentle as possible. Born by accident, the divine purple blueberries and lavender potion surprised me!