Strawberry Jam Essence De Provence Recipes

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HERBS DE PROVENCE



Herbs de Provence image

This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!

Provided by Mariposa

Categories     World Cuisine Recipes     European     French

Time 5m

Yield 100

Number Of Ingredients 11

2 tablespoons dried rosemary
1 tablespoon fennel seed
2 tablespoons dried savory
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried lavender flowers
2 tablespoons dried Italian parsley
1 tablespoon dried oregano
1 tablespoon dried tarragon
1 teaspoon bay powder

Steps:

  • Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

Nutrition Facts : Calories 1.7 calories, Carbohydrate 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg

STRAWBERRY JAM ESSENCE DE PROVENCE



Strawberry Jam Essence De Provence image

Strawberries with vanilla and hints of lavender. I came up with this recipe using fresh spring strawberries and Recipe #101039. This bring me back to Provence! Lovely on La Baguette, Fougasse, chocolate croissant, inside a crepe, French Toast. Bon appétit!

Provided by Rita1652

Categories     Breakfast

Time 8h30m

Yield 6 cups, 72 serving(s)

Number Of Ingredients 7

2 lbs quartered not crushed strawberries, washed and dried
2 lbs sugar
1 lemon, juice about 2-3 tablespoons
1 vanilla pod, cut into 1/4 inches pieces
1 tablespoon dried lavender blossoms
1/2 teaspoon butter, optional to reduce foam
3 ounces certo liquid pectin

Steps:

  • Place one cup of sugar in the blender with lavender and vanilla. Blend till all fine and powdery.
  • Add to sugar.
  • Place strawberries in a heavy bottom pot stir in all the sugar. Let sit for 4 hour. Stirring a couple times till all the sugar is a syrup.
  • Add lemon juice and butter if using.
  • Bring to a full rolling boil over high heat. When stirring it still is boiling.
  • Stir in the liquid pectin bring back to a rolling boil. Then continue a rolling boil for 1 minute. Stirring constantly. Remove from heat.
  • Ladle into prepared jars. Wipe rims and secure with lids and screw bands.
  • Place in a hot water bath covered by 1 inch of water. Cover and bring to a gentle boil for 10 minutes. Shut flame off and leave for 5 more minutes.
  • Remove jars keeping upright. Place in a draft free place on a towel to cool completely.
  • Let jars sit for 24 hours be sure jars are sealed. Remove bands wipe jars and label.
  • Good for 1 year if stored in a cool dry dark pantry.

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