STRAWBERRY BLACKBERRY JAM WITH LAVENDER
Wonderfully tart, this jam is simply scrumptious atop warm biscuits! Mmmm....
Provided by Bela Gaytan
Categories Spreads
Time 15m
Number Of Ingredients 6
Steps:
- 1. Start by washing and finely chopping the fruit. Once chopped, mash with a fork or a potato masher.
- 2. Add the lime juice, lavender, stevia and sea salt. Stir to thoroughly combine.
- 3. Add the pectin and stir for 3 minutes, making sure the pectin is fully dissolved.
- 4. Ladle the jam into jars. I used 5 4-oz jelly jars and had a few Tbsp leftover.
- 5. Let jars sit out for 24 hours at room temperature before storing. These can be stored in the freezer for up to 1 year, or for 3 weeks in the refrigerator. Enjoy. :)
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