Best 2 Strawberry Lavender Jam Recipes

STRAWBERRY-LAVENDER JAM

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.

STRAWBERRY BLACKBERRY JAM WITH LAVENDER

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. :)