Strawberry Lavender Jam

Strawberries and lavender jam is just lovely. Why have I never made it before? I will certainly make it again and again . . .

I use lavender in my cold process soaps, my lotions, my lotion bars, and now my liquid soaps. It is soothing in aromatherapy. In a jam it’s just delicious.

Just so you know I’m not kooky, here’s the soda I found at the corner gas station the other day:

Yep. Others like the taste of lavender straight up. In the jam it nicely complements the strawberries.


4 lbs strawberries

2 1/2 cups sugar

1/2 cup fresh lemon juice

1 tablespoon fresh lavender, or 1/2 tablespoon dried, buds only

Dice or slice the strawberries as desired (I will confess – I don’t like big chunks of strawberries in my jam, and I don’t like to cook the jam to death to get the strawberries to dissolve, so I briefly pulsed mine in my food processor to get a somewhat fine dice.)

Pour sugar over strawberries in a bowl or jam pan, and let sit for 1-4 hours as desired so that juices are released.

Add lemon juice and cook over medium heat until mixture just comes to a boil. Add the lavender buds and cook until mixture reaches gel point, or sheets off a spoon. (You can also add lavender buds in a muslin bag and remove from jam before putting in jars, if desired).

Ladle into hot jars, wipe rims if necessary, seal, process in hot water bath for 10 minutes at sea level, 15 minutes at 5000 feet.  Makes about 8 cups of yummy jam.

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