Strawberry Lemon Lavender Honey Jam
1 lemon, zest and juice
4 C. sliced strawberries
3 T. Dutch Jell All Natural Lite pectin
12 heads of lavender, tied in a bundle.
1 1/2 C. mild honey
Put the lemon juice, lemon zest, berries, lavender, and pectin in a pot. (You can stir with the lavender bundle.) Bring to hard rolling boil. Boil for 1 minute. Remove the lavender bundle. Add honey. Bring to rolling boil and boil for 1 minute. Ladle into jars. BWB 10 minutes. Makes five 8-oz. jars. Notes: If you donâ€™t want the odd lavender flower falling off into the jam, you can strip the flowers off and put them in a tea ball to steep in the jam as it cooks. I found it easier to just use the bundle to stir with as much as I could, then I switched to a spoon when I needed a stronger stirrer.
About the pectin: Iâ€™ve been using bulk pectin this year from my local Amish store. You can probably use 1 pkg / 3 T. Ball pectin as well or Sure-Jell. Keep in mind that strawberries often take more pectin than other fruit.