Our take on strawberry jam features local berries, local honey, lavender right out of our landscape, and will be spread of fresh baked goods right out of the oven. Enjoy the recipe- let me know how it turns out!
Strawberry Lavender Jam- Recipe
Yields 5 4oz jam jars
1 1/3 cups of mashed strawberries
1/3 cup of water
1 1/2 Tbs of low sugar pectin
1/2 cup of honey
1 tsp fresh lavender flowers
1/8 tsp vanilla
1/8 tsp salt
small amount of butter- optional
5 4 oz jam jars with lids and rings
(1) Heat jars and lids in an 8 quart pan with a spacer at the bottom to allow for water circulation. (I use a piece to another cooking pot set that rests on the bottom of the pan.)
(2) Wash and hull the strawberries. Mash or blend with a stick blender until the desired consistency.
(3) In a small pot, measure out 1 and 1/3 cups of prepared strawberries and add 1/3 of a cup of water. Heat on medium high, stirring to make sure it doesn’t stick to the bottom. As it begins to heat, gradually mix in 1 and 1/2 tablespoons of low sugar pectin.
(4) Bring the mixture to a rolling boil that can not be stirred down. If the mixture begins to foam, add a small amount of butter.
(5) Stir in honey, lavender, vanilla, and salt. Mix well, bring back to a boil, and cook for an additional minute.
(6) Remove the jam from the heat and take the jars and seals out of the water bath.
Fill the jars with the jam to the bottom of the ring threads (about 1/8 of an inch head space). Make sure to wipe off the jar threads well and top with the lids and rings.
(7) Return to the water bath, bring the water back to a boil, top with a lid, and process for 12 minutes.
(8) Remove the jars, placing them on a towel, and wait for the jars to ping. (the jars will ping when the lids seal.)
The jam will take up to two weeks to fully set up. Store in a cool place. The jam will last up to a year.