Strawberry Jam Essence De Provence |
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Prep Time: 480 Minutes Cook Time: 30 Minutes |
Ready In: 510 Minutes Servings: 12 |
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Strawberries with vanilla and hints of lavender. I came up with this recipe using fresh spring strawberries and Lavender Sugar With Vanilla. This bring me back to Provence! Lovely on La Baguette, Fougasse, chocolate croissant, inside a crepe, French Toast. Bon appétit! Ingredients:
2 lbs quartered not crushed strawberries, washed and dried |
2 lbs sugar |
1 lemon, juice about 2-3 tablespoons |
1 vanilla pod, cut into 1/4 inches pieces |
1 tablespoon dried lavender blossoms |
1/2 teaspoon butter, optional to reduce foam |
3 ounces certo liquid pectin |
Directions:
1. Place one cup of sugar in the blender with lavender and vanilla. Blend till all fine and powdery.
2. Add to sugar.
3. Place strawberries in a heavy bottom pot stir in all the sugar. Let sit for 4 hour. Stirring a couple times till all the sugar is a syrup.
4. Add lemon juice and butter if using.
5. Bring to a full rolling boil over high heat. When stirring it still is boiling.
6. Stir in the liquid pectin bring back to a rolling boil. Then continue a rolling boil for 1 minute. Stirring constantly. Remove from heat.
7. Ladle into prepared jars. Wipe rims and secure with lids and screw bands.
8. Place in a hot water bath covered by 1 inch of water. Cover and bring to a gentle boil for 10 minutes. Shut flame off and leave for 5 more minutes.
9. Remove jars keeping upright. Place in a draft free place on a towel to cool completely.
10. Let jars sit for 24 hours be sure jars are sealed. Remove bands wipe jars and label.
11. Good for 1 year if stored in a cool dry dark pantry.
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