Strawberry Jam Essence De Provence Recipes

Steps:

• Place one cup of sugar in the blender with lavender and vanilla. Blend till all fine and powdery.
• Add to sugar.
• 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.
• Add lemon juice and butter if using.
• Bring to a full rolling boil over high heat. When stirring it still is boiling.
• Stir in the liquid pectin bring back to a rolling boil. Then continue a rolling boil for 1 minute. Stirring constantly. Remove from heat.
• Ladle into prepared jars. Wipe rims and secure with lids and screw bands.
• 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.
• Remove jars keeping upright. Place in a draft free place on a towel to cool completely.
• Let jars sit for 24 hours be sure jars are sealed. Remove bands wipe jars and label.
• Good for 1 year if stored in a cool dry dark pantry.

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.