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Blueberry and Lavender Jam

A delightful blend of juicy blueberries and floral lavender, perfect for spreading on toast or incorporating into desserts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 jars
Course: Breakfast, Condiment
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 quart fresh or frozen blueberries (1 1/2 pounds / 680 g) Use fresh blueberries for the best flavor.
  • 8 oz honey Adjust sweetness to taste.
  • 1/2 lemon lemon, zested and juiced Fresh lemon juice adds brightness.
  • 1 Tablespoon fresh lavender buds (preferably organic) Ensure lavender is food-grade.

Method
 

Preparation
  1. Grind the lavender buds using a mortar and pestle and set aside.
  2. Sterilize your canning jars, rings, and lids in hot water while preparing your water bath canner.
  3. Place small glass bowls in the freezer for testing the jam's set.
Cooking
  1. In a wide skillet, combine the blueberries, honey, lemon juice, and lemon zest.
  2. Mash the blueberries to your desired texture using a large spoon.
  3. Allow the mixture to bubble, skimming off any foam that forms.
  4. Check for the jam's set at about 105°C (220°F) or perform the freezer test.
  5. Once set, turn off the heat and stir in the ground lavender.
  6. Pour the jam into prepared jars, seal them, and process in the water bath canner for 10 minutes.
  7. For a no canning option, let the jam cool to room temperature and store it in the fridge.

Notes

Store processed jars in a cool, dark pantry for up to a year. Unprocessed jars can be refrigerated for about two weeks.