Most of the strawberries were eaten fresh for Kelly's graduation party. My family goes nuts for fruit. One of the things I miss most about Vietnam is all the amazing tropical fruit. I have to say summer in PA really makes up for it! Coming up is blueberry season (I even bought 2 bushes for my parent's house!)! Also peaches and cherries.
This recipe was found on Cooking up a Story! Such a cute blog name.
Makes enough to fill one half-pint mason jar
4 cups ripest strawberries, whole
1 cup raw cane sugar
1 lemon, juiced
1 vanilla bean, split
1 tsp dried lavender flowers
1 tsp chopped fresh lavender leaves
A note on the lavender: I like to add excessive amounts. If you don't, just cut back some. Also go crazy with herb combinations! Rosemary, mint, thyme, etc.
Set a small plate in the freezer to chill. In a wide saucepan, combine all ingredients over medium high heat. Bring to a boil and stir constantly for about 15 minutes. Then pull the plate out and add 1/2 tsp jam onto the cold surface. Tip the plate. If the jam runs slowly, it's ready. It really depends on how set you want the jam to be. The slower the jam runs, the thicker the jam will be. If you want it thicker, just cook it longer.
When it gets to a consistency you like, pull out the vanilla bean. Then you can blend the jam if you want it to be smooth. I made 2 batches, with whole strawberries and one with pureed strawberries. Then pour into a sterilized mason jar.
I don't bother to process the jam. We keep it in the refrigerator and eat it within 2-3 weeks. You can use it to make great strawberry ice cream and brownies.
Also Rex likes my Surly as much as I do. I need to get him to stop chewing the tires though.