Strawberry Lavender Jam brings a floral twist on classic strawberry spread that fills your kitchen with the scent of lavender and sun-ripened berries. This glossy, ruby-hued preserve combines juicy strawberries and aromatic lavender in perfect harmony, adding subtle floral notes to balance the berries’ sweetness. Whether you’re spreading it on a warm slice of bread or gifting cute jars to friends, this recipe feels like a little jar of sunny fields and tranquil afternoons. Ready to transform fresh fruit into something extraordinary? Let’s dive in!
Key Ingredients
To whip up this Strawberry Lavender Jam, you’ll need a handful of simple ingredients that come together beautifully to create that signature floral-fruity flavor.
- 500 g strawberries hulled and halved: Fresh, ripe berries that form the jam’s juicy base and vibrant color.
- 200 g granulated sugar: Sweetens the fruit and helps the jam set to a perfect spreadable consistency.
- 2 tbsp dried culinary lavender: Infuses a delicate floral aroma that elevates the strawberry flavor.
- 2 tbsp fresh lemon juice: Adds brightness and helps balance sweetness while aiding the gelation process.
- 50 ml water: Used to gently steep the lavender, extracting its oils without overpowering the berries.
How To Make Strawberry Lavender Jam
Making this jam is all about layering flavors—first infusing lavender into a gentle steep, then coaxing strawberries and sugar into a luscious, thick spread. With careful simmering and a keen eye on temperature, you’ll end up with a jam that’s both glossy and fragrant. Gather your tools, prep your jars, and let’s turn fresh fruit into a pantry-worthy treat.
1. In a small saucepan, combine the dried lavender and water and bring to a gentle simmer over medium-low heat.
2. Remove the pan from heat and let the lavender steep for 10 minutes, then strain out the flowers using a fine mesh sieve, reserving the infused liquid.
3. In a heavy-bottomed pot, add the hulled strawberries, granulated sugar, lavender infusion, and fresh lemon juice.
4. Cook over medium heat, stirring occasionally, until the sugar dissolves completely and the strawberries begin to release their juices, about 5 minutes.
5. Increase the heat to medium-high and bring the mixture to a rolling boil, stirring frequently to prevent sticking, until it thickens and either reaches 105 °C on a candy thermometer or coats the back of a spoon, about 15–20 minutes.
6. Remove the jam from heat and let it sit for a few minutes to allow the fruit to distribute evenly and the bubbles to settle.
7. Carefully ladle the hot jam into sterilized jars, seal them while still hot, and let cool to room temperature on a wire rack before storing.
Serving Suggestions
This Strawberry Lavender Jam shines in so many ways—it’s not just for toast! Think beyond the breakfast table and let the floral notes inspire creative pairings.
- Spread generous spoonfuls on warm buttered toast for a cozy morning treat.
- Swirl into plain yogurt or ice cream to add a perfumed fruit boost.
- Pair with soft cheeses like Brie or goat cheese on a cheese board for a garden-fresh contrast.
- Stir a dollop into sparkling water or cocktails for a homemade syrup that’s both sweet and aromatic.
Tips For Perfect Strawberry Lavender Jam
This jam may look fancy, but with a few friendly pointers, you’ll master it in no time. Picking the right strawberries and sterilizing your jars makes all the difference—so read on for clever tweaks that ensure a flawless result.
- Use ripe, sweet strawberries for the best flavor
- Adjust the sugar amount based on the sweetness of your fruit
- Ensure jars and lids are fully sterilized to prevent spoilage
- Jam will continue to set as it cools, so don’t worry if it seems slightly loose when hot
How To Store It
Proper storage keeps your Strawberry Lavender Jam tasting fresh and floral long after you’ve made it. Cool, dark places and airtight containers are your best friends.
- Store unopened jars in a cool, dark pantry for up to a year.
- After opening, keep the jam in the refrigerator and use within two weeks for optimal flavor.
- For long-term storage, freeze sealed jars (leave headspace) for up to six months—thaw in the fridge overnight.
- Always use a clean spoon to scoop jam, preventing contamination and extending shelf life.
Frequently Asked Questions
Here are some quick answers to common questions about making your homemade Strawberry Lavender Jam:
- How long does it take to prepare and cook this Strawberry Lavender Jam?
From start to finish you’ll spend about 10 minutes preparing ingredients—hulled and halved strawberries, measuring sugar and water, and steeping the lavender—and then about 25–30 minutes cooking. The lavender steeps for 10 minutes off heat, the strawberries cook and release juices in 5 minutes, and the jam boils for 15–20 minutes until it thickens.
- Can I adjust the amount of sugar if my strawberries are extra sweet?
Yes, you can reduce the sugar to around 150 g if your strawberries are very ripe, but less sugar will yield a softer set and slightly shorter shelf life. Be sure to watch the boiling temperature closely—aim for 105 °C—or test with the spoon method to ensure proper gelling.
- How can I tell when the jam has reached the right consistency without a candy thermometer?
Place a small spoonful of hot jam on a chilled plate and let it cool for a minute. Run your finger through it—if the surface wrinkles and doesn’t flood back together, it’s ready. If it’s still loose, boil a few minutes longer and test again.
- What’s the best way to sterilize jars and lids to prevent spoilage?
Wash jars and lids in hot soapy water, rinse well, then submerge them in boiling water for at least 10 minutes. Keep them hot until you’re ready to ladle in the jam. Filling jars while they’re warm helps create a proper seal as the jam cools.
- Can I use fresh culinary lavender instead of dried, and how does it affect flavor?
You can use about 3 tablespoons of fresh lavender flowers, lightly packed. Fresh lavender tends to be more floral and may add extra moisture, so steep it for only 8–10 minutes and taste early to avoid bitterness. Strain thoroughly before combining with the strawberries.
- How should I store the finished jam and what is its shelf life?
Unopened, properly sealed jars stored in a cool, dark pantry will keep up to one year. After opening, refrigerate and use within two weeks. Always use a clean spoon to prevent introducing bacteria that can spoil the jam.
- Is it possible to make this jam with frozen strawberries?
Yes. Thaw the strawberries completely, drain any excess liquid, then proceed from Step 3. Because frozen berries release extra juice, omit the 50 ml water in the lavender infusion or simmer the infusion a bit longer so you don’t dilute the strawberry flavor.
What Makes This Special
This Strawberry Lavender Jam stands out thanks to its perfect marriage of juicy berries and gentle floral hints that transport you to sunlit meadows with every spoonful. It works because the lavender infusion adds complexity without overwhelming the strawberry’s natural sweetness, while the lemon juice brightens and helps the jam set beautifully. Feel free to print this recipe and save it for your pantry adventures—then let me know in the comments how your jars turned out or if you have any questions. I can’t wait to hear about your fragrant, ruby-hued success!
Strawberry Lavender Jam
Description
This jam combines juicy strawberries and aromatic lavender in a glossy, ruby-hued preserve. The subtle floral notes balance the berries’ sweetness, creating a spread that tastes of sunny fields and tranquil afternoons.
Ingredients
Instructions
-
In a small saucepan, combine the dried lavender and water and bring to a gentle simmer.
-
Remove from heat and let the lavender steep for 10 minutes, then strain out the flowers and reserve the infused liquid.
-
In a heavy-bottomed pot, add the strawberries, sugar, lavender infusion, and lemon juice.
-
Cook over medium heat, stirring occasionally, until the sugar dissolves and the strawberries release their juices, about 5 minutes.
-
Increase the heat to medium-high and boil the mixture, stirring frequently, until it thickens and reaches 105 °C or coats the back of a spoon, about 15–20 minutes.
-
Remove the jam from heat and let it sit for a few minutes to allow the fruit to distribute evenly.
-
Carefully ladle the hot jam into sterilized jars, seal while hot, and let cool to room temperature.
Note
- Use ripe, sweet strawberries for the best flavor
- Adjust the sugar amount based on the sweetness of your fruit
- Ensure jars and lids are fully sterilized to prevent spoilage
- Jam will continue to set as it cools, so don’t worry if it seems slightly loose when hot
