Strawberry And Lavender Jam
This flavour combination will be perfect served on scones or on a slice of your favourite bread
Makes enough for: 1 batch jam
Ingredients
- 200 g strawberries, hulled, cut in half and thinly sliced
- 150 g fructose
- 1.25 mls lavender petals
Method
- 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
Notes
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
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