Strawberry Lavender Jam is a delightful twist on a classic preserve, combining the sweetness of ripe strawberries with the floral notes of lavender. Perfect for summer, this recipe captures the essence of the season in a jar.
Strawberries are the heart of this jam, providing natural sweetness and a rich, fruity base. Choose ripe, juicy berries for the best flavor. Granulated sugar not only sweetens the jam but also helps in the preservation process. Lemon juice adds a touch of acidity, balancing the sweetness and helping the pectin set properly. Dried culinary lavender introduces a subtle floral note, elevating the jam from ordinary to extraordinary. Be sure to use culinary-grade lavender to avoid any bitterness. Liquid fruit pectin ensures the jam sets to the perfect consistency, making it spreadable yet firm.
Spread this jam on warm scones or toast for a delightful breakfast. It's also wonderful as a filling for cakes or swirled into yogurt for a refreshing snack. Pairing it with cheese on a charcuterie board adds a gourmet touch.
Start by prepping your strawberries. Hull and halve them, then toss them into a large pot. Add the sugar and lemon juice, stirring until everything is well combined. Take a potato masher or fork and gently crush the strawberries. You're just looking to break them down a bit, not pulverize them. Once mashed, let the mixture sit for about 20 minutes. This resting time allows the strawberries to macerate, releasing their juices and marrying with the sugar.
Next, stir in the dried lavender. Turn the heat to medium-high and bring the mixture to a boil. It’ll smell amazing as the lavender releases its aroma. Once it's boiling, grab the liquid fruit pectin. Pour it in while stirring constantly to ensure it's evenly distributed. Boil for just one minute — keep an eye on it, as it can boil over quickly. After that intense minute, remove the pot from the heat.
Skim off any foam that might have formed on the surface. It’s not harmful, but removing it gives your jam a clearer finish. Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars tightly and process them in a boiling water bath for 10 minutes. This step is crucial for preserving the jam properly. Once cooled, check the seals before storing them away.
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