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4.8 from 5 votes

Strawberry And Lavender Jam

This flavour combination will be perfect served on scones or on a slice of your favourite bread
Author: Adapted from Ball Home Preserving Guide & Recipe Booklet


  • 200 g strawberries hulled, cut in half and thinly sliced
  • 150 g fructose
  • 1.25 mls lavender petals


  • Fill a large stock pot with water so that the level will come half way up your preserving jar
  • Bring to a boil over a medium to high temperature
  • Place the strawberries, fructose and lavender into a large sauce pan
  • Bring to a boil over a medium temperature, stirring until the fructose has dissolved
  • Crush using a potato masher until the strawberries have broken up
  • Keep boiling until the jam has thickened to gel set stage
  • Remove from the heat and skim
  • Pour the jam into a warm preserving jar, leaving half a centimetre head space
  • Wipe the rim of the jar, place the lid on top and screw on the band
  • Place the jar into your stockpot
  • Leave the jar in the water for 15 minutes
  • Remove the jar and place onto a wire rack to cool


Can be stored for up to 1 year in the jar if the lid does not flex
To test for the gel set stage:
place a saucer into your freezer
Place a teaspoon of the preserve onto the saucer
Place the saucer back into the freezer for 1 minute
Push your finger through the preserve, if it wrinkles and holds it is set