Recipes with Blueberry Lavender Jelly

Harry’s Blueberry Lavender Martini

This recipe was created by Artisan Edibles’ customer, Harry Geddert, inpired by our Blueberry Lavender Jelly … we hope you love it as much as we do!


1 Tbsp. Artisan Edibles Blueberry Lavender Jelly, liquified (approximately 15 seconds in microwave)
1 oz. lemon juice (30ml)
½ oz. simple syrup (15ml)
½ oz egg whites (15ml)
2 oz. vodka (60ml)

Add all ingredients to cocktail shaker and dry shake (without ice) for 10 seconds.
Then add ice and repeat process.
Strain into martini glass (rimmed with lavender sugar if desired).

… Enjoy!

“Triple Threat” Blue Cheese Cracker with Blueberry Lavender Jelly

Lemon Cream Chevre – a blended mixture of:
1/2 Chevre

1/2 Island Farms silky Victoria Style Cream Cheese
grated lemon zest
Gone Crackers Blue Cheese & Cracked Pepper Crackers
Artisan Edibles Blueberry Lavender Jelly

Spread cracker generously with Lemon Cream Chevre and top with Artisan Edibles Blueberry Lavender Jelly …  a sublime pairing which customers have been known to refer to as “de-luscious” !


Ricotta Lime Muffins with Blueberry Lavender Jelly

recipe from “Easy Elegance from Fabulous Fairholme” by Sylvia Main
(makes 8 large muffins)

1 cup all-purpose flour
2 teaspoons baking powder
1/3 cup butter, softened
½ cup sugar
1 cup ricotta
2 limes (zest and juice)
2 eggs, lightly beaten

Preheat oven to 350degF.  Grease muffin tin or line tins with 4- x 4-inch parchment paper squares.

In a bowl, sift together flour and baking powder.

In another bowl, cream together butter and sugar.  Add ricotta and zest and juice of 2 limes.  Stir in beaten eggs.  Fold wet ingredients into flour mixture.

Fill the muffin tins with the muffin batter and bake for 20-25 minutes.

For the glaze, whisk together the zest and juice of 1 lime and the sugar.  While muffins are still warm drizzle with the glaze.

Delicious topped with crème fraiche and a generous dollop of Artisan Edibles Blueberry Lavender Jelly!

Champagne Cocktails with Blueberry Lavender Jelly

4 champagne flutes
4 Tsp. Artisan Edibles Blueberry Lavender Jelly
1 750ml bottle of chilled champagne

Chill flutes in freezer for an hour before use.  Fill each flute with 1 tsp. Blueberry Lavender Jelly and carefully top with champagne.
Sip slowly and enjoy on a summer’s day or, serve as a signature party cocktail!


Blueberry and Ricotta Brioche

1 cup ricotta
¼ cup mascarpone
1 teaspoon pure vanilla extract
½ cup fine sugar
1/3 jar of Artisan Edibles Blueberry Lavender Jelly
6 store bought brioche rolls or home baked
1 egg, lightly beaten
Demerara sugar, for sprinkling

Preheat the oven to 325 F degrees.
Place the ricotta, mascarpone, vanilla and caster sugar in a bowl and mix well to combine. Fold through the Blueberry Lavender Jelly.
Cut the tops of the brioche and remove some of the bread, leaving a ¼” border. Spoon the ricotta mixture into the brioche opening and place on baking sheet. Replace the tops and brush with beaten egg. Sprinkle with Demerara sugar. Bake for 25 minutes or until golden.