Strawberry Lavender Jam Recipes

Steps:

• For this recipe you need 1.5 kg cleaned and hulled strawberries.
• Cut the strawberries into pieces and put into a suited pot.
• Add sugar and lime juice. Mix and let stand for 2 hours.
• Bind the lavender sprigs with the inflorescences together. Add to the strawberries.
• Bring to a boil over medium high heat stirring all the time.
• Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the lavender.
• Add 4 tablespoons of orange juice. If you like you can mash now the strawberries as you would like them in your jam.
• Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
• NOTE on lavender: I use lavender inflorescences while flowering. I cut the leaving about 15cm of the sprig at the inflorescence. If you can't get fresh lavender you can sub it by about 8 teaspoons of dried lavender flowers (but that is a guess).
• NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.

Steps:

• Have at least 2 pints of fresh strawberries. Take them out of packaging and lay them flat. Pick out the bad strawberries and then let them breath till you are ready to use them.
• Rehydrate lavender by adding a small amount of water in a bowl to your lavender. Sitr and let sit for a minute. Drain, set aside.
• Wash off strawberries in cool water and then place on a paper towel covered tray. Hull the strawberries and then slice them into a bowl. Now mash them with a potato masher for a few minutes until desired consistency. (I have read that some people choose to chop them in a food processor, but we like ours a little more chunky).
• Now, measure out your 4 cups of strawberries. I prefer to use a measuring cup that can measure 4 cups as to be more precise. Place them in into the bowl.
• Mix pectin and sugar together until incorporated. Add to mashed strawberries. Add honey (microwaving honey if necessary to get it thin enough to pour). Stir for 3 minutes. Add lavender and lightly stir.
• Ladle jam into clean freezer jars and let stand 30 minutes. (If any jam gets on the sides of the jars, clean them off before placing into the freezer.) When filling jars, leave about 1/2 inch headspace to allow for food expansion during freezing.
• Now, you can place them into freezer or enjoy a jar of strawberry freezer jam now.

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Steps:

• 1. Start by washing and finely chopping the fruit. Once chopped, mash with a fork or a potato masher.
• 2. Add the lime juice, lavender, stevia and sea salt. Stir to thoroughly combine.
• 3. Add the pectin and stir for 3 minutes, making sure the pectin is fully dissolved.
• 4. Ladle the jam into jars. I used 5 4-oz jelly jars and had a few Tbsp leftover.
• 5. Let jars sit out for 24 hours at room temperature before storing. These can be stored in the freezer for up to 1 year, or for 3 weeks in the refrigerator. Enjoy. :)