Strawberry Jam Essence De Provence - cooking recipe

Ingredients

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

Preparation

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.