1. For this recipe you need 1.5 kg cleaned and hulled strawberries. 2. Cut the strawberries into pieces and put into a suited pot. 3. Add sugar and lime juice. Mix and let stand for 2 hours. 4. Bind the lavender sprigs with the inflorescences together. Add to the strawberries. 5. Bring to a boil over medium high heat stirring all the time. 6. Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the lavender. 7. Add 4 tablespoons of orange juice. If you like you can mash now the strawberries as you would like them in your jam. 8. Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely. 9. NOTE on lavender: I use lavender inflorescences while flowering. I cut the leaving about 15cm of the sprig at the inflorescence. If you can't get fresh lavender you can sub it by about 8 teaspoons of dried lavender flowers (but that is a guess). 10. NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar. ---------------------------------------------------------------------------
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