Honey strawberry jam with oregano blossoms, thyme and lavender (GF, Paleo)

Name: Honey strawberry jam with oregano blossoms, thyme and lavender (GF, Paleo)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 500 g
Ingredients: 1 kg strawberries; 500 g honey; 10 sprigs of oregano blossoms; Juice of 1 lemon; 1 kg strawberries; 500 g honey; 2 TBs dried lavender; 2 TBs of balsamic vinegar; Juice of 1 lemon; 1 kg strawberries; 500 g honey; 10 sprigs of thyme; 2 TBs of balsamic vinegar; Juice of 1 lemon

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
500 g
Course
Condiments
Cuisine
Russian

Honey strawberry jam with oregano blossoms, thyme and lavender (GF, Paleo)

Ethan Patterson

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

Honey strawberry jam with oregano blossoms:

1 kg strawberries
500 g honey
10 sprigs of oregano blossoms do not use the oregano leaves themselves, just the blossoms - they have a more delicate taste
Juice of 1 lemon

Honey strawberry jam with lavender and balsamic vinegar:

1 kg strawberries
500 g honey
2 TBs dried lavender
2 TBs of balsamic vinegar
Juice of 1 lemon

Honey strawberry jam with thyme and balsamic vinegar:

1 kg strawberries
500 g honey
10 sprigs of thyme
2 TBs of balsamic vinegar
Juice of 1 lemon

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Instructions

Prepare strawberries: wash berries well, remove stems, and cut strawberries in halves or quarters (depending on the strawberry size).
Sterilize one 500 ml jars in a hot water canning pot.
Place a small plate in the freezer.
In a large enameled dutch oven or stainless steel pot, combine berries and honey. Bring to a boil and let cook for 20 minutes, until sauce has reduced by half and berries have broken down. Add your herbs and balsamic vinegar, if using. Let cook for an additional 10 minutes, then test jam for doneness - drop a little on frozen plate, and run your finger through it. If jam immediately rushes in to fill the space left by your finger, then jam isn't done and needs another 10 minutes. When ready, turn off heat and remove herb stems.
Ladle jam into sterilized jar. Cover with lid, and gently screw down the metal rim with two fingers, just until resistance is met (do not close jar tightly - the air should be able to escape between the lid and the rim for the jar to seal properly). Process in a hot water bath for 10 minutes. Leave closed jar on the counter for 24 hours, until the lid has popped in and sealed properly (you should see a dip in the middle of the lid where the vacuum has sealed it).
Sealed jam will keep sealed outside the fridge for a year. Once opened, keep jam in the fridge.