Strawberry Lavender Freezer Jam is an easy and delicious way to preserve ripe strawberries to enjoy all year long. The recipe for making this jam is very simple: Ball No Cook Freezer Jam Pectin, sugar & fresh strawberries that have been crushed in a food processor. That’s it.

I added some fresh lavender flowers that I quickly dried in the microwave for some extra added flavor. I ended up using 1 teaspoon of dried lavender flowers and the flavor is very very faint. Maybe 2 teaspoons would be better?

The flavor of the finished jam is very fresh and fruity, much less sugary that traditional jam and the strawberry flavor really stands out! This jam makes an excellent topping on ice cream or pound cake as well as on toast or in a PB&J. You can find the freezer jam pectin and jars in the canning isle at the grocery store.

Here is how you can make your own jam: You can find the entire recipe here.

Start by crushing the strawberries in a food processor. Lightly pulse until the strawberries are kind of chunky but not entirely pureed. Set crushed strawberries aside. You can also crush the strawberries with a potato masher instead of a food processor.

Mix sugar and the entire contents of freezer jam pectin in a bowl. Add the crushed strawberries (and dried lavender flowers if using) and stir for 3 minutes.

Ladle the jam into the 8 oz. Ball Freezer Jars or any other container that can go into the freezer. Twist on the lids and let the jam set for 30 minutes before freezing.

You can serve the jam immediately and store in the fridge for around three weeks or keep in the freezer for one year. This recipe will make enough jam to fill five 8 ounce containers.

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