recipe
Jams and Jellies

Lavender Infused Strawberry Freezer Jam - Freezer Jam Pectin

This subtle yet very tasty jam can be made anytime of the year. Use dried lavender if you can’t find fresh.

Yield:

Makes about 5 x 250 ml jars

Prep Time:

15 minutes

Processing Time:

Processing Time Not Required

Difficulty:

Beginner

Ingredients:

  • 4 cups (1000 ml) of crushed strawberries
  • 1 ½ cups (375 ml) granulated sugar
  • 1 tsp (5 ml) minced Lavender
  • ½ Tbsp (2 ml) finely grated lemon zest
  • 1 pkg (49 g) BERNARDIN® freezer jam pectin

Directions:

  • Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
  • Wash, hull and crush strawberries, one layer at a time; measure 4 cups (1000 ml). Add lemon zest.
  • In a large mixing bowl, combine Freezer Jam Pectin and sugar and lavender until well blended. Stir fruit mixture into pectin-sugar mixture; stir 3 minutes.
  • Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
PRINTER FRIENDLY RECIPE

www.bernardin.ca
A subsidiary of Newell Brands Canada ULC

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