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Strawberry Jam Essence De Provence

Strawberries with vanilla and hints of lavender. I came up with this recipe using fresh spring strawberries and recipe #101039. This bring me back to provence! lovely on la baguette, fougasse, chocolate croissant, inside a crepe, french toast. Bon appétit!!

Steps

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.

Ingredients

strawberries, sugar, lemon, vanilla pod, dried lavender blossoms, butter, liquid pectin