The floral magic of lavender elevates this classic strawberry jam to new heights. I love to eat this jam slathered thickly on hot buttered toast!


NOTE! Before making this recipe, you must do the following:

1. Sterilize pint jars and lids. 2. Place jars and lids face up on a cookie sheet and keep warm in the oven at low temperature.3. Sterilize metal slotted spoon and tongs, and make sure all equipment is very clean.'

Text by Sarah Oster Shasha | Photos by Liz Clayman


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You will need:
3 lemons, juiced and zested
6 cups white sugar
5 pints of fresh strawberries, halved
cheesecloth
2 tablespoons lavender (culinary or food grade only)
  1. Combine lemon zest, juice, and sugar in saucepan over low heat.
  2. Cook until sugar is dissolved.
  3. add in strawberries and cook for about 15 minutes.
  4. Cut out a square of cheesecloth and place lavender in center, making a small tied bundle.
  5. Place the bundle into the pot and simmer for an additional 15 minutes.
  6. Discard the lavender bundle. 7. Fill warm, sterilized jars with jam.
  7. Fill warm, sterilized jars with jam.
  8. Clean rims of jars of any drips, and place lids on securely but not too tight.
  9. Bring a large pot of water to a boil and carefully lower jars in with tongs, making sure the water completely covers the jars.
  10. Process for 10 minutes.

TIP:

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The floral magic of lavender elevates this classic strawberry jam to new heights. I love to eat this jam slathered thickly on hot buttered toast!
Photography by

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