Strawberry Jam Essence De Provence

Strawberries with vanilla and hints of lavender. I came up with this recipe using fresh spring strawberries and Lavender Sugar With Vanilla. This bring me back to Provence! Lovely on La Baguette, Fougasse, chocolate croissant, inside a crepe, French Toast. Bon appétit!

• Ready In: 8 hrs 30 mins
• Serves: 72
• Yields: 6 cups

Ingredients

• 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

Directions

1. Place one cup of sugar in the blender with lavender and vanilla. Blend till all fine and powdery.
2. Add to sugar.
3. 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.
4. Add lemon juice and butter if using.
5. Bring to a full rolling boil over high heat. When stirring it still is boiling.
6. Stir in the liquid pectin bring back to a rolling boil. Then continue a rolling boil for 1 minute. Stirring constantly. Remove from heat.
7. Ladle into prepared jars. Wipe rims and secure with lids and screw bands.
8. 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.
9. Remove jars keeping upright. Place in a draft free place on a towel to cool completely.
10. Let jars sit for 24 hours be sure jars are sealed. Remove bands wipe jars and label.
11. Good for 1 year if stored in a cool dry dark pantry.