I hope everyone had a great 4th of July! We had some severe weather in Denver last night but we were still able to see many fireworks shows from our balcony which was pretty awesome. Today we are going to be discussing how to make one of my newer recipes, Strawberry Lavender Jam. You are probably thinking, lavender? That sounds gross. However, I promise that it tastes amazing and is very floral if that is something that you are into. This jam is something you will for sure want to make this summer season.
The perfect addition to a summer snack!
Floral desserts are somewhat of a trend because it is obviously different. I love lavender. I think it is super fun to work with especially while baking. It is always fun to add different flavors to your baked goods and add your own spin on things!
This recipe screams summer! While baking, this jam-filled up my house with such an amazing aroma of sweetened strawberries and flowers that it made my mouth water. Jams or fruit preserves are always very easy to buy at the store. In addition, I think it is much more fun to buy the fruit and make it on your own. This recipe for Strawberry Lavender Jam only requires water, sugar, your fruit of choice and dried lavender. Which makes it easy to whip up on a summer afternoon and even to give as a gift!
However, it is also one of those recipes that are very customizable to suit your own preferences which I personally appreciate. As always, tag me on Instagram or Facebook and show me how your own summer jam comes out! If you would like to try the strawberry jam with the dried lavender I purchased mine at Sprouts in their dried herbs and spice section!
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Strawberry Lavender Jam
- heavy bottom pot
- wooden spoon
- mason jars
- 2 pound Strawberries, washed and chopped
- 1 Tsp. Lavender, dried
- 1 Lemon
- 1 Cup Sugar
- 1 1/2 Tsp. Cinnamon, ground
- 2 Cup Water
- Cut tops off of strawberries and discard. Throw chopped strawberries into heavy bottom pot and add sugar. Mash the strawberry mixture with a potato masher and then add the water, cinnamon, and juice of one lemon.
- Place the mixture over medium heat and bring to a simmer until thickened. I chose to not use any kind of thickener in my jam but you could of course incorporate that step now. I would add about a teaspoon of either cornstarch, agar agar or pectin. Make sure to bring the jam back to a boil if you choose to add a thickener. Once your jam is boiled down to a good consistency, remove from heat and pour the jam into the mason jars. Once cooled, place in your fridge to enjoy immediately or at a later date! Jam should keep for several months.
Happy baking everyone and have a great weekend.
Would you like to learn how I make my very own Vanilla extract?? Click here to check out that post!