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Strawberry Jam Essence De Provence

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“Strawberries with vanilla and hints of lavender. I came up with this recipe using fresh spring strawberries and Lavender Sugar With Vanilla. This bring me back to Provence! Lovely on La Baguette, Fougasse, chocolate croissant, inside a crepe, French Toast. Bon appétit!”
READY IN:
8hrs 30mins
SERVES:
72
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place one cup of sugar in the blender with lavender and vanilla. Blend till all fine and powdery.
  2. Add to sugar.
  3. Place strawberries in a heavy bottom pot stir in all the sugar. Let sit for 4 hour. Stirring a couple times till all the sugar is a syrup.
  4. Add lemon juice and butter if using.
  5. Bring to a full rolling boil over high heat. When stirring it still is boiling.
  6. Stir in the liquid pectin bring back to a rolling boil. Then continue a rolling boil for 1 minute. Stirring constantly. Remove from heat.
  7. Ladle into prepared jars. Wipe rims and secure with lids and screw bands.
  8. Place in a hot water bath covered by 1 inch of water. Cover and bring to a gentle boil for 10 minutes. Shut flame off and leave for 5 more minutes.
  9. Remove jars keeping upright. Place in a draft free place on a towel to cool completely.
  10. Let jars sit for 24 hours be sure jars are sealed. Remove bands wipe jars and label.
  11. Good for 1 year if stored in a cool dry dark pantry.

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