Strawberry Lavender Honey Freezer Jam Food

STRAWBERRY FREEZER JAM

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.

STRAWBERRY FREEZER JAM

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.

STRAWBERRY FREEZER JAM

Steps:

• Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Wash and mash berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in sugar, corn syrup and lemon juice. Let stand 10 minutes., In a Dutch oven, combine strawberry mixture and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; skim off foam., Pour into containers, leaving 1/2 in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate up to 3 weeks or freeze up to 12 months.

STRAWBERRY-LAVENDER JAM

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.

RASPBERRY LAVENDER JAM

Steps:

• The night before you make this jam put the raspberries into a non-reactive bowl and shred the lavender over the top. Stir to combine and leave covered in the fridge.
• The next day, put the berries and lavender into a pan and cook on a low heat.
• When the juice starts to run from the berries, bring the pan to the boil.
• Once boiling, add the sugar and stir briskly until the sugar has dissolved.
• Once the sugar has dissolved, boil the mixture for about 5 minutes, then pour into sterilised jars.
• Store in a cool dark place - due to the lavender it needs to sit so wait for about 1-2 weeks before consuming.