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Strawberry jam flavored with lavender

Strawberry jam flavored with lavender

Strawberry jam recipe Very sweet and fragrant, you can also try with vanilla pods or cinnamon sticks, according to your preferences.

  • Strawberry jam recipe
  • 2 kg of organic strawberries
  • 3 organic lemons
  • 1 kg of sugar
  • 1 and 1/2 teaspoon dried lavender flowers

Servings: 5

Preparation time: less than 120 minutes

RECIPE PREPARATION Strawberry jam flavored recipe with lavender:

Strawberry jam recipe

Wash and clean the tail strawberries, then mix with the lemon juice and simmer for approx. one hour.

Mix lavender with 100 g of sugar in a blender.

Add the remaining sugar over the strawberries and boil for another 10 minutes, stirring constantly so that it does not stick to the pan. Check the jam if it is ready, take out a teaspoon of jam on a plate and let it cool, and if it does not have the desired consistency let it boil for another 10 minutes and check again.

5 minutes before turning off the heat, add lavender mixed with sugar. Pour the hot jam into sterilized jars, screw the lid on and seal them by turning them upside down.

1. Peel the beets, slice them and finally cut them into cubes, not too small. Put the chopped beets in a pot, add enough water to cover the beet cubes with two fingers and boil them until soft. The beets boil quite quickly so it will not last long and you will have to check the texture by snacking.

2. Drain the stew and put back on the fire, in another bowl, the juice together with the sugar and the diced lemons. Let the sugar melt and decrease, to form the syrup. Put the syrup formed over the boiled beet cubes and put them back on the fire. Boil until it drops and notice that it binds. To check if it is done, we drip a teaspoon of jam syrup into a glass of water and if it dissolves quickly it means that it still needs to be kept on the fire. We take into account that by cooling the jam will coagulate.

Let it cool and put it in 2-3 jars. The amount of sugar used can be increased if you want a sweeter result. It can also be added for flavors, e.g. cinnamon or anise. In autumn, beets are found and it is also cheap, so I invite you to try it, because it is made quickly and is -in my opinion- very good.

Strawberry jam recipe

The strawberries are washed with the tail with a stream of water (we avoid immersing them in a lot of water). We remove the tail carefully so as not to crush the strawberry.

In a large saucepan, wider than high, put the strawberries and pour the sugar in the rain over them.

Leave in the fridge for 12 hours (from evening to the next day), so the strawberries leave their syrup. (The very important step for the success of this recipe.)

When the strawberries have left their syrup, put the pan on high heat and leave for 15 minutes from the moment it starts to boil (to "make bubbles"). Caution: do not chew with a spoon, just turn the pan slightly in all directions.

At this point, with a spoonful of foam (spoon with holes) carefully remove the strawberries, draining them well and put them in a clean plate.

Let the syrup boil for another 15 minutes on high heat.

We reintroduce the strawberries in the syrup and put them in the oven (already heated) th 6 or 180 & deg for about 20 min.

Halfway through the cooking time, put the lemon cut into thin slices.

It should always be checked, without chewing with a spoon. When the color turns dark red, turn off and remove the pan from the oven. So hot we put it in sterilized jars and heated in the oven.

We close the jars and put them in the oven for another 10 min th 5 (160 & deg). Let them cool in the oven until the next day.

This jam is excellently cold, accompanied by a glass of ice water, but also warm next to a pancake, or next to a slice of bread.

How to sterilize the jars: wash the jars in hot water with dishwashing liquid, rinse them well with hot water and put them in the oven upside down for 10 min th6 (180 & deg)

Strawberry jam Dietetic recipe

Strawberry jam recipe. We clean the strawberries, we wash them and in the bowl in which we prepare the jam we put a layer of strawberries, one of sweetener and so on until we finish the ingredients, and the last layer will be sweetener.
Leave the pot for about 2 hours, then put it on medium heat to boil.

When we think it's ready, we do the test like this: we put a spoonful of jam on a plate and if after cooling it drips harder, it means it's ready. At the end, after closing the stove, add the lemon salt and then take the foam.

In the washed and dried jars very well pour hot jam jam, put the lid and screw well then put the jars upside down. Thus, a vacuum is formed inside the jar, which will lead to the jam being kept in a very good condition.

Strawberry jam

How about a strawberry jam that contains only 400 g of sugar per 1 kg of fruit? We all grew up with the sweets of my mother or grandmother, cooked according to the classic recipe in which the ratio of fruit and white sugar was 1: 1. Today we offer you a healthier strawberry jam: no commercial preservatives (food pectin), using well-ripened, sweet and fragrant fruits, and less than half the classic amount of sugar, because we believe that delicious jam can also be healthy ).

This strawberry jam recipe is based on sour apples to get the curd: these fruits naturally contain pectin, the fiber that ensures the perfect texture. Some recipes add lemon juice instead of pectin, but its flavor can exceed that of strawberries, so apples are more suitable. Try to make strawberry jam, the result is delicious!

Apricot and peach jam with lavender& # 8211 the taste and smell of summer packed in a jar that I will enjoy in winter.

My husband and child love strawberry jam and jam. They like the taste and the vivid and beautiful color. I like to bring something new and I think they will be delighted with the lavender used to add flavor.

I also prepared apricot jam with white chocolate especially for my son. A smaller amount in the first year, doubled the following year.

I like it very much apricot jam with kernels. My mother's sister used to make it every summer and we often ate it for breakfast. When my child grew up, I tried to make them too apricot nectar.

It came out right as I drank it as a child, when I didn't have many other juices. The generation with the key to the neck has grown up with many natural preserves, without preservatives, so I try to bring something to my child from my childhood.

I love the smell of lavender, I love the color and tenderness of these flowers, so this month's challenge can't leave me indifferent.

I also prepared with lavender muffins and delicious cookies. I had many plans for this and I hope to be able to make all the recipes in time. I had forgotten about these charming lavender and lemon cakes: madeleine.

Apricot and peach jam with lavender is special. It's all summer, with sun, warmth, aromas and taste. It is a real show for the taste buds that will require an encore.

I am very happy because I managed to prepare this wonder. I am sure that anyone who tries will be delighted by the taste, aroma, perfume.

You can also prepare this jam to offer edible gifts. I'm sure you'll impress everyone.

I leave below the ingredients and how to prepare apricot and peach jam with lavender.


900 g apricots
300 g peaches
4 tablespoons cognac
1 teaspoon grated lemon peel
6 tablespoons lemon juice
750 g of sugar
1 tablespoon lavender flowers (food)
100 ml water

Wash the apricots and peaches and cut them in half, or slices. Sprinkle with cognac, sprinkle with sugar and let stand for 30 minutes.
Put the fruit with sugar, water, lemon juice and lemon peel to boil.

Let it boil until the syrup starts to bind, stirring from time to time and taking the foam as many times as needed. When it starts to bind, we test by taking 1/2 teaspoon of jam on a plate. If it has a thicker consistency after a few minutes, it means that it is almost finished, because we have to add the lavender flowers 2 minutes before we stop the fire. Then take it off the heat, pour the jam into sterilized and heated jars and seal them. We should not exaggerate with the amount of flowers because their scent can bother too much.

If we don't want to have a flower jam then they will be put in a gauze bag that we can take out after boiling in the jam for 3-4 minutes & # 8211 we leave them a little longer to take flavor only during cooking.

If you like lavender flavor, the combination with apricots seems to me one of the best.

I leave you to indulge in a slice of bread with jam & # 8230
Good appetite!

Home Savarine & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of savarina she is very dear to my soul. I simply fondly remember those syrupy savarines decorated with lots of whipped cream that we eat at the confectionery, out of breath. They were sweet, with a subtle aroma of rum, then whipped cream gave the dessert freshness and a great taste. To tell you the truth, I will never forget the moments when we enter a confectionery and my father buys savarine for me and my brother. I was fascinated by them and imagined what they tasted like until we got home with them.

I still remember that my father always bought more savarines, even though there were only four of us, because we always fought over our parents' portions, and they always shared them with us. I wish I could offer my children the same memories that I relive with pleasure now. Honestly, it's the first time I make savarine at home, even though I had an old recipe written on a piece of paper. Until now, I didn't dare to make them at home because I imagined that they couldn't be like the ones from the confectionery. At this moment, I am very happy that I had the courage to try to prepare homemade savarine.

They are easy to make, and the taste is absolutely wonderful. Savarins come out fluffy, fragrant, and the taste is exactly that of my childhood. For the syrup, we used rum essence, but you can also put a good quality rum, if you want. Do not exclude rum, if you want to get the taste of authentic savarins. Savarin syrups more or less, depending on how much you like syrups, I admit that I like savaras very syrupy and with a lot of cream. For decoration, you can use a little raspberry or strawberry jam, as desired.

You can also use jelly, but a sour jam is better and more flavorful. Be sure to leave the savarines in the fridge. They will become even more flavorful and much tastier. We never serve savarine at room temperature, especially because this dessert contains quite a lot of whipped cream. I sincerely hope you try my savarine recipe and enjoy it with the whole family. For other cakes from our childhood, I invite you to try my recipes amandine or cake snow White.

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Olga 3 years ago - 2 September 2014 14:56

Re: Plum jam with sherry

I can't wait to do a recipe review and get to work.

Anamaria 3 years ago - 2 September 2014 18:37

Re: Plum jam with sherry

Depending on the variety of plum used, some are very sweet and 700 g would be too much sugar.
It looks like a jam, but has a different flavor than the classic plum jam. It's worth a try, it's something completely new.

Ioana 3 years ago - 3 September 2014 09:08

Re: Plum jam with sherry

anamaria, I call jam everything that is pasty and the sweetness in which pieces of fruit remain as in a syrup. I don't know if it's 100% correct.
I use medium sweet, fragrant plums, but not very soft.

Mari Ana 3 years ago - 5 September 2014 18:52

Re: Plum jam with sherry

Does it work with "Lacrima lui Ovidiu" (or other sweet wine)? The color of the jam is gorgeous.

Ioana 3 years ago - 6 September 2014 10:09

Re: Plum jam with sherry

goes with sweet but red wine

Mari Ana 3 years ago - 9 September 2014 16:00

Re: Plum jam with sherry

The taste is special. I just hope it lasts over the winter, my mom tells me it's too thin to pass the test. But she boils any jam until it becomes jam. :-)

Ioana 3 years ago - 9 September 2014 16:11

Re: Plum jam with sherry

I thought so for a while, that I have to boil their fruits until they disintegrate. but look how soft the cranberry jam makes it, and it keeps you well. check that each lid is well sealed (you press it in the center and it doesn't have to move, you can compare it with an open jar to see the difference) and it's okay.

Strawberry jam # Merry Plate Recipe

Ingredients Strawberry jam

for 6 jars of 300 gr
1.5 liters of water
1.5 kg of strawberries
2 kg of sugar
juice from 2 lemons

How to prepare strawberry jam

The strawberries are washed, the stalks are removed and sprinkled with lemon juice, which has the role both to give a good taste to our jam, and to strengthen the fruits, so that they do not crush when boiled. Leave with lemon juice for at least an hour.

Boil the sugar and water until a bound syrup is formed. Foam if necessary. The syrup is ready when it is sticky, and when we drip into a saucer there will be no splashes, and the drops take on a circular shape.

After the fruit has been soaked in lemon juice, add it over the syrup and boil together, stirring occasionally, removing the foam, until the syrup binds again. Do not overcook so as not to crush the fruit.

When the jam is ready, remove from the heat, cover with a damp towel and allow to cool slightly.
The jam is put warm in jars with a tight lid.

For other delicious recipes, access the website.

Video: Strawberry Lavender Freezer Jam (January 2022).