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Blueberry Lavender Jam Recipe

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4 from 3 reviews

This Blueberry Lavender Jam recipe combines the sweet, juicy flavor of fresh blueberries with the delicate floral notes of culinary lavender. Perfect as a spread for toast, scones, or as a creative addition to desserts, this homemade jam is cooked and canned to preserve the fresh summer taste all year round.

  • Author: Lilya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 half-pint jars (8 oz. each)
  • Category: Jam
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Main Ingredients

  • 5 cups blueberries (rinsed and picked over, approx. 950g)
  • 3 cups sugar (594g)
  • 1/3 cup lemon juice (about 2 - 3 lemons, approx. 74g)
  • 1 1/2 tablespoons culinary lavender
  • 1/4 cup powdered pectin (4 tablespoons)

Instructions

  1. Prepare Canning Supplies: Place 4 half-pint (8 oz.) mason jars in a large stock pot or canning pot filled with enough water to cover the jars. Bring to a simmer. Simmer the lids separately in a small saucepan of water to warm. Use new lids to ensure proper sealing.
  2. Freeze Plate: Put a small plate in the freezer to use later for testing jam doneness.
  3. Make Lavender Sugar: Combine sugar and culinary lavender in a food processor. Pulse about 20 times to break up the lavender flowers. Alternatively, rub lavender and sugar between your fingers until combined. Set aside.
  4. Crush Blueberries: Add blueberries to a large, wide pot and crush them using a potato masher for an even texture.
  5. Add Pectin: Stir powdered pectin into the crushed blueberries to help the jam gel properly.
  6. Add Lemon Juice and Boil: Mix lemon juice into the blueberry mixture. Bring to a boil over medium-high heat, stirring occasionally to prevent burning.
  7. Add Lavender Sugar: Add the prepared lavender sugar all at once to the boiling mixture. Stir until completely dissolved, then return to a rolling boil. Boil hard for 60 to 90 seconds, stirring constantly.
  8. Simmer to Gel Stage: Reduce heat and simmer the jam for 20 to 25 minutes. Test the jam by placing a teaspoon on the frozen plate, let it chill for 1 minute, then swipe your finger through it. If it stays separated, the jam has reached the gel stage.
  9. Skim Foam: Remove from heat and skim off as much foam as possible without taking out too much jam to ensure clarity in the final product.
  10. Fill Jars: Using canning tongs, remove warm jars from the water and set them on a towel. Place a wide-mouth funnel in the jar and ladle the hot jam into the jars, leaving 1/4 inch headspace at the top. Wipe the jar rims with a damp cloth to ensure they are clean.
  11. Seal Jars: Remove warmed lids from the simmering water, place on the jars, and screw the rings on fingertip tight (do not overtighten).
  12. Process Jars: Lower jars into boiling water using a canning rack or tongs, ensuring the water covers the jars by 1 to 2 inches. Boil jars for 10 to 12 minutes to sterilize and seal.
  13. Cool and Store: Remove jars from water and place on a towel to cool undisturbed for 24 hours. Listen for the 'ping' sound indicating lids have sealed properly. Press the center of the lid; if it flexes, the jar is not sealed and should be refrigerated.

Notes

  • Use only culinary-grade lavender to avoid bitterness and ensure food safety.
  • Ensure jars and lids are sterilized properly to avoid spoilage.
  • If any jars do not seal, refrigerate and use those first.
  • Adjust sugar quantity if you prefer a less sweet jam, but sugar also acts as a preservative.
  • Jam can be stored in a cool, dark place for up to one year if sealed properly.

Find it online: https://familyhomemeals.com/blueberry-lavender-jam-recipe/