Besides Toast… Recipes that use Preserves
Blood Orange Lavender Marmalade Cake
3 cups sifted all purpose flour 1 tea. baking powder 1 tea. baking soda 1/4 tea. salt 1 tea. ground cinnamon 1 tea. cloves   2/3 cup vegetable shortening 1-1/2 cups sugar 3 eggs well beaten 1-1/4 cups of Jelly Queens’ Blood Orange Lavender Marmalade 1 cup sour milk or buttermilk 1 teaspoon lavender buds
In a bowl, sift together flour, baking powder, soda, salt, and spices. Cream shortening until soft and smooth. Gradually add sugar, continuing to beat until very fluffy. Beat in eggs and grape jam. Add flour mixture alternately with sour milk, mixing after each addition, until mixture is smooth. Turn into (3) 9 inch greased and floured layer cake pans and bake in a preheated 350 degree oven about 30 minutes. Put layers together using a butter frosting as filling. Frost cake on top with same icing and sprinkle the lavender buds on top. Serves 8-10