Strawberry and Lavender Jam

Strawberry and Lavender Jam

  • 3 pounds rinsed, hulled and diced strawberries (about 9 cups)
  • 1 ½ cups sugar
  • 3 Tbsp lemon juice
  • 1 ½ tsp dried lavender flowers (or 1 Tbsp fresh)

Put the strawberries and sugar in a wide 6-8 quart preserving pan. Bring to a simmer, stirring frequently, then continue to cook for five minutes. Pour into a colander set over a large bowl and stir the berries gently to drain off the juice. Return the juice to the pan and bring to a boil over high heat. Boil, stirring occasionally, until the syrup is reduced to about 1 1/2 cups, about 20 minutes.

Return the strawberries and any accumulated juice to the pan, along with the lemon juice and lavender, and bring to a simmer. Simmer, stirring frequently, until a small dab of the jam spooned onto the chilled plate and returned to the freezer for a minute becomes somewhat firm (it will not gel), about 15 minutes. Skim off as much foam as you can, then remove from the heat and stir gently for a few seconds to distribute the fruit in the liquid.

Put in sterilized jars and can using the water-bath method.

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