Strawberry Blackberry Jam with Lavender
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|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|
Cleveland, TN (pop. 41,285)
Member Since Jun 2012
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! :)
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. :)