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Jul 30

Strawberry Lavender Jam

Strawberry lavender jam recipe

Strawberries are abundant at grocery stores and farmer’s markets far and wide these days, and I’ve admittedly been soaking in the berry-glory as much as physically possible. They can be found atop my ice cream, tucked into my morning smoothie, or straight from the basket – really, no berry is safe in my presence. I recently stocked up on a massive batch from the market, and whipped up some strawberry lavender jam to take us through winter. I had some leftover edible lavender from my lavender honey ice cream recipe, so I tossed that in too on a whim and was pleasantly surprised with the results. It’s subtly floral, perfectly sweet, and tastes particularly delicious slathered on warm homemade bread.

Strawberry lavender jam recipe Strawberry lavender jam recipe Strawberry lavender jam recipe Strawberry lavender jam recipe

Read on for the recipe…

Strawberry Lavender Jam
Serves 40
Summer in a jar
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Prep Time
5 min
Cook Time
45 min
Prep Time
5 min
Cook Time
45 min
41 calories
10 g
0 g
0 g
0 g
0 g
46 g
1 g
9 g
0 g
0 g
Nutrition Facts
Serving Size
46g
Servings
40
Amount Per Serving
Calories 41
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 10g
3%
Dietary Fiber 1g
3%
Sugars 9g
Protein 0g
Vitamin A
0%
Vitamin C
37%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 9 cups strawberries, hulled
  2. 1 1/2 cups sugar
  3. 3 tbsp. lemon juice
  4. 1 1/2 tsp. edible lavender, tied in a cheesecloth (or tea filter)
Instructions
  1. First, place a small plate in the freezer.
  2. Next, place your strawberries and sugar in a large saucepan. Bring to a simmer, stirring frequently, and let bubble for 5 minutes.
  3. Pour your berry mixture into a colander set over a large bowl. Stir the berries to release all of the juices. Pour the juice back into the saucepan and set the berries and colander aside.
  4. Bring the juice to a boil and let it reduce to a syrup, stirring occasionally, for 20 minutes.
  5. Toss in the remaining berries, the lemon juice and the lavender and let simmer for 15 minutes, or until a small spoon of jam placed on the frozen plate hardens. At this point, remove your lavender sachet.
  6. If canning your jam for the year follow appropriate instructions (here are some great canning tips), otherwise, pour into glass jars and enjoy right away.
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calories
41
fat
0g
protein
0g
carbs
10g
more
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/
Images original to Lark & Linen

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