Strawberry Blackberry Jam with Lavender

Recipe Rating:
 6 Ratings
Prep Time:
Cooking Method: No-Cook or Other


1 1/2 c crushed strawberries & blackberries
3 Tbsp lime juice
2 Tbsp lavender leaves, fresh, chopped
30 drops of stevia
few grindings of fresh sea salt
1 1/2 Tbsp low sugar/no sugar fruit pectin

The Cook

Bela Gaytan Recipe
Lightly Salted
Cleveland, TN (pop. 41,285)
Member Since Jun 2012
Bela's notes for this recipe:
I gathered some blackberries from my property, in the hopes of making some jam... but I didn't have enough. I decided to use up the strawberries from my recent trip to the farmer's market plus the lavender I grow, as well. So delicious! :)
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Kitchen Crew
Wonderfully tart, this jam is simply scrumptious atop warm biscuits! Mmmm....


Start by washing and finely chopping the fruit. Once chopped, mash with a fork or a potato masher.
Add the lime juice, lavender, stevia and sea salt. Stir to thoroughly combine.
Add the pectin and stir for 3 minutes, making sure the pectin is fully dissolved.
Ladle the jam into jars. I used 5 4-oz jelly jars and had a few Tbsp leftover.
Let jars sit out for 24 hours at room temperature before storing. These can be stored in the freezer for up to 1 year, or for 3 weeks in the refrigerator. Enjoy. :)

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user Kitchen Crew JustaPinch - Jul 26, 2012
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch - Jul 26, 2012
I shared a photo of this recipe. View photo
user deb baldwin messinthekitchen - Jul 27, 2012
Congratulations Bela on your blue ribbon!
user Christine Flores BananaMom - Jul 31, 2012
I've never made jam, and I've definitely never used lavender leaves in my cooking. Do I use the leaves of any type of lavender plant? And it's the leaves, correct, not the fragrant flowers?

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