Friday, May 13, 2005

Strawberry-Lavender Freezer Jam

Strawberry-Lavender Freezer Jam

1 1/2 cups vanilla sugar (can use plain granulated)
48 gram pouch freezer jam pectin
8 cups hulled strawberries, mashed (you need 4 cups mashed in total)
1 teaspoon crushed dried lavender
1 1/2 teaspoon fresh lemon zest

In a large bowl, whisk together sugar and pectin. Pour in mashed strawberries, along with lavender and lemon zest. Stir the mixture continuously for three minutes to thoroughly incorporate the ingredients - set aside and let sit for 5 minutes.

Evenly divide the mixture between 5 clean 1 cup (8 ounce) freezer-safe containers, leaving about 1/2" headspace. Cover with lids and set aside for 15 minutes to set. Store in the refrigerator for up to 3 weeks or freeze for 1 year.

Makes about 5 cups.

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  1. Looks yummy. Instead of using jars, I believe you can put the jam in Ziploc bags to save room in the freezer.

  2. Anon - awesome tip! Thank you!