Strawberry Blackberry Jam with Lavender

Bela Gaytan Recipe

By Bela Gaytan geekotic

Prep Time:
No-Cook or Other

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! :)

Blue Ribbon Recipe

Notes from the Test Kitchen:
Wonderfully tart, this jam is simply scrumptious atop warm biscuits! Mmmm....


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

Directions Step-By-Step

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. :)

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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Rachel C rachvegi3
Jan 28, 2015
Ok so I finally got around to making this recipe and realized some people had asked about the measurements for the fresh berries. I used 1 1/2 cups EACH of strawberries and blackberries and followed this recipe to the letter. It is incredible! Be sure to use the lavender. It gives the jam an amazing floral fruitiness that is just to die for. Bela Gaytan I don't know if you're seeing these comments or not or no longer on JAP but if you are then congrats to you. This jam is delicious!
Jan 28, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
Deanna Sofia Gordinier DeannaSofiaGordinier
Oct 28, 2013
I live near the Kitsap Mall in Silverdae, WA and every Fri the Lavendar Lady is there from her farm. In the summer they are also at the waterfront with a whole farmers market. So she sells year round.
Deanna Sofia Gordinier DeannaSofiaGordinier
Oct 28, 2013
This I simply must pinch, yum!
Stacey Lane stacigh
Aug 5, 2013
Like many of you, I had a lot of questions when it came to this recipe. So I pieced together my own version of this recipe by mashing together an "official" recipe from the Ball website and this one. Here's what I came up with, and it's seedless:

3 cups strawberry juice (about 3 average sided containers from the store, smushed and strained)
2.5 cups blackberry juice
1 tbsp lime juice
3 tbsp lemon juice
3 tbsp lavender
6tbsp pectin (1 box)
5 cups sugar

boil all ingredients (except sugar) to a "violent" boil, stirring constantly. Add sugar and boil for 1 minute. Skim and ladel into ten 8oz jars.

Mine set just fine and I used the hot water canning method to do this so I'm able to store these in my pantry for up to a year. But with how yummy it tastes I'll be surprised if any are left after 3 months.