Remember, jams can take a while. This one, using the skillet method, involves a lot of sitting around and steeping. If you didn't do that, the syrup part wouldn't be as flavorful as the preserves. Since I always end up with a lot of leftover jelly, I want it to taste at least as good as the fruit.
1 lb strawberries, hulled and quartered
1 lb sugar
1 Tb dried culinary lavender
2 Tb lemon juice
1. Combine sugar and lavender in a sealable container and let sit for a day to make lavender sugar.
2. Pour the sugar over prepared strawberries in a bowl and let sit until the berry juice is drawn out and the whole thing is a gooey mess, about 8 hours.
3. In a medium saucepan, bring mixture to a low boil and cook until the sugar is completely melted and the juices run clear, about 5 to 10 minutes. Stir in lemon juice. Refrigerate overnight.
4. If canning, prepare jars. Pour mixture into a 12" skillet with rounded sides and bring to a boil. Skim off any impurities and cook until thermometer reaches 220º. Pour into jars (or whatever). If canning, process in hot water bath for 8 minutes, let cool, etc. If just storing, allow to cool uncovered until no longer steaming, then refrigerate.
4a. To separate preserves from jelly, spoon just the strawberries into the first half-pint jar, with enough syrup to fill the spaces. For the other jar, strain syrup through a fine-mesh sieve to remove the lavender blossoms as you fill it. Cap and continue.
|How you can tell it's canning day|
|L to R: Cherry pie filling, Strawberry-Lavender, Rhubarb-Orange|
Makes about one cup of preserves, plus one cup of jelly
Difficulty rating :)