An extraordinary spin on the original strawberry jam: infuse your strawberries with the irresistible scent of elderflower or lavender, or complement the sweetness of strawberries with the tartness of rhubarb. Three kinds of strawberry jams all very different but equally delicious, not to be missed!
Summer is over and in a matter of hours September will be as well (I just can’t believe it, where did September go?!). We have been lucky to be able to enjoy such warm and sunny weather and though I still spy strawberries at some stalls in the farmers’ market, we have to accept that their season is soon to be over and we will have to wait until May/June next year to enjoy them again. *sighs*
So as a farewell, I present to you these three variations on strawberry jam I made this summer. Give them a try either with some of this year’s last strawberries or save the recipes for next year. (Just one advice: trust me these will disappear in no time, so you better make more!)
When strawberries started to appear on the farmers’ market I had so many plans: to make pie, jam, crisp, and I could go on. So of course with so many ideas I bought many pints of strawberries and once I started to make jam I just couldn’t stop. I wanted to try out new combinations, add new flavours and jazz up the “old”, usual, classic strawberry jam. Well I am happy to report, not only I did that, but the friends and family members who tasted (and ate spoonfuls and even jars of) these jams all said these were stellar jams, and I had at least half a dozen requests to make more next year.
So without further ado, here they are: I made strawberry jam with elderflower (since Boyfriend looves them), then some strawberry jam with rhubarb (since I love rhubarb’s tartness) and some strawberry jam with lavender (you guessed, once again inspired by someone who loves them: my best friend is crazy about anything with lavender)!
All three are very different: the elderflower-strawberry jam tasted fresh, had a clean spring-like flavour; while the strawberry-rhubarb jam had a very characteristic tartness (that I just love savouring by the spoonful, enjoying as it prickles my tastebuds), and the lavender-strawberry jam had a fragrant, but not overpowering flower-y scent.
Take your pick, or make them all, I’m sure everyone will find their favourite from the bunch!
- 1500 gr strawberries
- 10-12 elderflower heads, stalks trimmed
- 300 gr coconut sugar / raw cane sugar / xylitol
- juice of 1 lemon
- 1 packet of Dr. Oetker Gelfix Super 3:1
- Wash and hull the strawberries. If they are bigger, quarter them.
- In a bowl mix together the strawberries, sugar and lemon juice, then put the washed elderflowers on top, even push them so the flowers are immersed in strawberries and lemon juice, so they can infuse the berries with their scent and taste. Let sit for some time from 30 minutes up to 4 hours so the strawberries let their juices out.
- Put in a pan and on low boil the mixture. (Be careful and stir it often so your jam does not burn.)
- Once it has boiled, add the Gelfix and keep it on the heat until your jam is thick enough.
- Put a spot of jam on a chilled plate and if it solidifies then your jam is ready to be put into sterilized jars. (If the jam is still liquid, keep it on low and stir it occasionally, it will thicken.)
- Pour into sterilized jars, screw the lids on tight and put them upside down on a tray. After 5-10 minutes turn them over and let them cool.
2. I prefer my jam not to be too sweet and have the taste of fruit be dominant, but while cooking, taste the jam and if you find it not sweet enough add some more sugar.
3. I didn't blend the jam as I like to have bits of fruits in it, but if you prefer your jam to be of a more consistent thickness, then once your jam has reached the desired thickness take it off your stove (take out or leave the elderflowers, as you wish) and with an immersion blender blend until there are no more strawberry chunks.
4. I left the elderflowers in my jam, but depending on your preference you may take them out before pouring your jam in the jars.
- 500 gr strawberries
- 500 gr rhubarb
- 200 gr coconut sugar / raw cane sugar / xylitol
- juice of ½ - 1 lemon
- 1 teaspoon vanilla extract or seeds of 1 vanilla bean
- 1 packet of Dr. Oetker Gelfix Super 3:1
- Wash and hull the strawberries. If they are bigger, quarter them.
- Wash, peel if needed, and dice the rhubarb.
- In a saucepan mix together the strawberries and rhubarb pieces, the sugar, lemon juice and vanilla extract, and cook on low heat until the rhubarb softens.
- Mix in the Gelfix, continue cooking on low, stirring constantly so it doesn't burn, until your jam starts to boil. Continue boiling until the mixture thickens. (Put a spot of jam on a chilled plate and if it solidifies then your jam is ready to be put into streilized jars. (If the jam is still liquid, keep it on low and stir it occasionally, it will thicken.)
- Pour into sterilized jars, screw the lids on tight and put them upside down on a tray. After 5-10 minutes turn them over and let them cool.
2. I didn't blend the jam as I like to have bits of fruits in it, but if you prefer your jam to be of a more consistent thickness, then once your jam has reached the desired thickness take it off your stove and with an immersion blender blend until there are no more strawberry chunks (the rhubarb bits tend to fall into tiny pieces quite soon).
- 1000 gr strawberries
- 100 - 150 gr coconut sugar / raw cane sugar / xylitol
- juice of 1 lemon
- 2-3 teaspoons of lavender blossoms (depending on how lavender-y you want your jam to be)
- 1 packet of Dr. Oetker Gelfix Super 3:1
- Wash and hull the strawberries. If they are bigger, quarter them.
- Put the strawberries, sugar, lemon juice and lavender blossoms in a saucepan and on low heat bring the mixture to boil. (Be careful and stir it often so your jam does not burn.)
- Once it has boiled, add the Gelfix and keep it on the heat until your jam is thick enough.
- Put a spot of jam on a chilled plate and if it solidifies then your jam is ready to be put into streilized jars. (If the jam is still liquid, keep it on low and stir it occasionally, it will thicken.)
- Pour into sterilized jars, screw the lids on tight and put them upside down on a tray. After 5-10 minutes turn them over and let them cool.
2. I didn't blend the jam as I like to have bits of fruits in it, but if you prefer your jam to be of a more consistent thickness, then once your jam has reached the desired thickness take it off your stove (take out or leave the lavender blossoms, as you wish) and with an immersion blender blend until there are no more strawberry chunks.
3. You can use fresh or dried lavender blossoms, fresh ones may release a more intense scent, so use them sparingly.
So which one do you want to try?
All three variations sound great, Stella! I especially love the elderflower idea. And strawberry-rhubarb is such an excellent combo, too!
They were all so subtly different but still delicious. I can’t wait for strawberry season to keep on expereimenting 😉 I also made some peach jam with vanilla rum and thyme, it was divine! Recipe will be posted next week on the blog 😉
Oh I love this!! And I love elderflower!!
I know, they have such a unique and fresh scent!
Love these ideas…I can’t wait to try them!
Thanks Sherri, let me know how you like them! 🙂
Oooo. I would go for the jam with elderflower! Or maybe lavender. I can’t decide!
Lol, I know the feeling! At one time we had 3 jars open and after each “last spoonful” we were going “Oh ok, I’ll take another spoonful of the one with the lavender” then.. “Mmm… it was good, but let’s finish with the elderflower one.” 😉
This is great!! I love berries and Lavender together too so I will have to try that one! 🙂
They are so good together Dini! Enjoy 🙂
Glorious photos! I love the sound of strawberry jam infused with lavender – we have a lavender farm right near us that I must visit soon x
Thank you Helen! Aww, you live near a lavender farm, I’m jealous! 🙂 I love the scent of lavender! Have you tried having homemade lavender sugar or tea? Very simple and so unique.