Berry Lavender Freezer Jams

Low- and no-sugar recipes
By Cat Rooney, Epoch Times
August 25, 2013 Updated: August 25, 2013

Lock in the taste of fresh seasonal fruit by making freezer jam. These delightful jams are easy to prepare and also make thoughtful and attractive gifts. 

The addition of lavender buds to this recipe further tickles the palate. Another way to boost the lavender taste is to use lavender-infused sugar prepared two weeks before making the jam. 

Pectin is what thickens jam. There are different pectin types including low- or no-sugar, and cook or no-cook. If cooking is required, it results in the jam texture being more like traditional jam. 

The beauty of this jam is that it can be refrigerated for three weeks after making, or frozen for one year. 

Following instructions exactly is important for successful thickening, particularly the amount and type of fruit, the amount of sugar, and the kind of pectin used. 

A dab of berry jam is a great pick-me-up on biscuits, pancakes, French toast, waffles, pudding, ice cream, and yogurt. How about putting jam between two sugar, shortbread, ginger, or peanut butter cookies? And of course don’t forget the new PB&J—celery with peanut butter and jam. Enjoy!

Blackberry Lavender-Infused Freezer Jam

Makes about 6 cups

Freezer-safe canning jars 
1 L (4 cups) fresh blackberries (sour, not overly ripe) 
40 ml (3 tbsp) lavender buds
15 ml (1 tbsp) lemon zest, finely grated
750 ml (3 cups) lavender-infused granulated sugar, or granulated sugar
1 package Sure-Jell Premium Fruit Pectin for lower and no-sugar recipes
250 ml (1 cup) water

Wash and dry canning jars. Rinse fruit with cold water and towel dry. In a large bowl, mash berries with a potato masher a cup at a time. Add lavender and zest to berries, mix well, set aside. In a large saucepan, mix sugar, pectin, and water, and bring to a boil on medium-high heat while stirring constantly. Once at a boil, stir for one minute. Remove from heat and add berries.

Stir until well blended, about one minute. Immediately fill clean jars to within 1 cm (1/2 inch) from the top (to allow for expansion of jam when freezing). Clean rim of jars, cover with lid, and let stand for 24 hours at room temperature before refrigerating. 

Three-Berry Lavender-Infused Freezer Jam

Makes about 6 cups

Freezer-safe canning jars 
1 L (4 cups) fresh berries (250 ml (1 cup) each strawberries, blueberries, blackberries)
40 ml (3 tbsp) lavender buds 
Pinch of (1/8 tsp) cinnamon 
15 ml (1 tbsp) lemon zest, finely grated
375ml (1 1/2 cup) lavender-infused granulated sugar, granulated sugar, or Splenda (granular) 
1 package Mrs. Wages No Cook Freezer Jam Fruit Pectin (works well with Splenda)

Rinse canning jars with boiling water and dry. Rinse fruit with cold water and towel dry. Measure one cup each of fruit and place in a bowl. Mash berries with a potato masher, a cup at a time. Add lavender, cinnamon, and zest to berries and mix well. In a separate bowl, add pectin and sugar and mix well. Add berry mixture to pectin and sugar and mix continuously for three minutes.

Immediately fill the clean jars to within 1 cm (1/2 inch) from the top (to allow for expansion of jam if freezing). Clean jar rims and cover with lid. Let stand for 30 minutes, then refrigerate. 

Follow Cat’s recipes and articles on Twitter @recipegirl007

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