Thursday, September 1, 2016

We Be Jammin'... Strawberry Essence De Provence

Strawberry Jam Essence De Provence
Found on Food

YIELDS 6 cups


* 2 lbs quartered not crushed strawberries, washed and dried 

* 2 lbs sugar 

* 1 lemon, juice about 2-3 tablespoons 

* 1 vanilla pod, cut into 1/4 inches pieces 

* 1 tablespoon dried lavender blossoms 

* 1⁄2 teaspoon butter, optional to reduce foam

* 3 ounces certo liquid pectin


* Place one cup of sugar in the blender with lavender and vanilla. Blend till all fine and powdery.

* Add to sugar.

* Place strawberries in a heavy bottom pot stir in all the sugar. Let sit for 4 hour. Stirring a couple times till all the sugar is a syrup.

* Add lemon juice and butter if using.

* Bring to a full rolling boil over high heat. When stirring it still is boiling.

* Stir in the liquid pectin bring back to a rolling boil. Then continue a rolling boil for 1 minute. Stirring constantly. Remove from heat.

* Ladle into prepared jars. Wipe rims and secure with lids and screw bands.

* Place in a hot water bath covered by 1 inch of water. Cover and bring to a gentle boil for 10 minutes. Shut flame off and leave for 5 more minutes.

* Remove jars keeping upright. Place in a draft free place on a towel to cool completely.

* Let jars sit for 24 hours be sure jars are sealed. Remove bands wipe jars and label.

* Good for 1 year if stored in a cool dry dark pantry.

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