Strawberry Lavender Jam

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.

Read on for the recipe…

Strawberry Lavender Jam

2015-07-27 15:58:06

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.

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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.

By Lark & Linen

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calories

41

fat

0g

protein

0g

carbs

10g

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Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/