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strawberry lavender jam recipe featured
Avatar photoLia Patel

Strawberry Lavender Jam Recipe (Easy!)

This strawberry lavender jam recipe captures the floral essence of Provence with ripe strawberries' sweetness in a no-pectin spread. Perfectly set and versatile for toast, cheese, or desserts—easy canning for beginners yields glossy jars of summer magic.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 64 servings
Course: Condiment
Cuisine: American
Calories: 49
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 pounds (900g) fresh strawberries, hulled and chopped
  • 4 cups (800g) granulated white sugar
  • 2 tablespoons dried culinary lavender buds
  • Juice of 1 large lemon (about 3 tablespoons)
  • Optional: 4-6 half-pint canning jars, sterilized

Equipment

  • Large wide pot or Dutch oven
  • Potato masher
  • Candy thermometer (optional)
  • Sterilized canning jars and water bath canner

Method
 

  1. strawberry lavender jam recipe recipeCard1
  2. 1. Infuse lavender in 1 cup sugar for 15-30 minutes.
  3. 2. Macerate chopped strawberries with all sugar 10-15 minutes.
  4. 3. Add lemon juice, dissolve sugar over medium-high heat.
  5. 4. Boil vigorously 25-30 minutes to 220°F; test set.
  6. 5. Strain lavender if desired, jar hot, process 10 minutes in water bath.

Nutrition

Calories: 49 | Carbohydrates: 12 | Sugar: 12

Notes

STORAGE: Refrigerate opened up to 3 weeks; canned unopened 12-18 months.
MAKE AHEAD: Infuse lavender sugar up to 1 week ahead.
SUBSTITUTIONS: Honey for sugar (reduce 25%); fresh lavender (3 tbsp).
PRO TIPS: Wide pot for faster evaporation; chill plate test for perfect set; use culinary lavender only.
SERVING SUGGESTIONS: On scones with clotted cream, cheese boards, or yogurt parfaits—garnish with fresh berries.
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