Strawberry Lavender Honey Freezer Jam Recipes

Steps:

• Place all the ingredients into the bowl of a food processor and pulse until pureed, about 10 to 12 pulses. Make sure there are still small chunks and not completely smooth.
• Spoon the strawberry mixture into 5 (8-ounce) lidded, plastic containers. Set aside at room temperature for 30 minutes. Store in the freezer for up to a year, or in the refrigerator for up to a week.

Steps:

• Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
• Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Steps:

• You will need clean plastic containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry.
• Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.
• Measure exactly 2 cups crushed berries into a large bowl; stir in sugar.
• Let stand for 10 minutes, stirring occasionally.
• Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly.
• Continue boiling and stirring 1 minute.
• Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay.
• Fill prepared containers immediately to within 1/2 inch of tops.
• Wipe off top edges and immediately cover with lids.
• Let stand at room temperature 24 hours.
• Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year.
• Thaw frozen jam in the fridge before using.

Steps:

• For this recipe you need 1.5 kg cleaned and hulled strawberries.
• Cut the strawberries into pieces and put into a suited pot.
• Add sugar and lime juice. Mix and let stand for 2 hours.
• Bind the lavender sprigs with the inflorescences together. Add to the strawberries.
• Bring to a boil over medium high heat stirring all the time.
• Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the lavender.
• Add 4 tablespoons of orange juice. If you like you can mash now the strawberries as you would like them in your jam.
• Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
• NOTE on lavender: I use lavender inflorescences while flowering. I cut the leaving about 15cm of the sprig at the inflorescence. If you can't get fresh lavender you can sub it by about 8 teaspoons of dried lavender flowers (but that is a guess).
• NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.