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Strawberry and Lavender Jam
Preparation info
- Makes about
4
half-pint jars - Difficulty
Easy
Appears in
Published 2010
Dried or fresh, English (lavandula angustifolia) or French (L. Stoechas) lavender is a potent herb that can overwhelm delicate fruit. Just a few pinches of the blossoms will be enough to perfume this not-too-sweet strawberry jam with its piney, flowery scent.
Ingredients
3 pounds 9 cups 1½ cups
Method
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. (details.)
Put the strawberries and sugar in a wide, 6- to 8-quart preserving pan. Bring to a simmer, stirring frequently, then continue to cook for 5 minutes. Pour into