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Blueberry & Lavender Jam Recipe

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4 from 32 reviews

  • Author: Sophia
  • Total Time: 35 minutes
  • Yield: Approximately 3 half-pint (8 oz) jars
  • Diet: Gluten Free

Description

This Blueberry & Lavender Jam recipe combines fresh or frozen blueberries with sweet honey and fragrant lavender buds to create a delightfully floral and fruity preserve. Enhanced with a hint of fresh lemon zest and juice, this jam offers a smooth or chunky texture depending on your preference. Perfect for spreading on toast, muffins, scones, or enhancing vanilla ice cream, it’s also suitable for canning and gifting.

Ingredients

Main Ingredients

  • 1 quart fresh or frozen blueberries (1½ pounds / 680 g)
  • 8 oz / 227 g honey
  • ½ lemon, zested and juiced
  • 1 Tablespoon fresh lavender buds (preferably organic)

Instructions

  1. Prepare the Lavender: Grind the fresh lavender buds in a mortar and pestle until finely crushed, then set aside. If you plan to make the jam shelf-stable, sterilize three half-pint canning jars with their rings and lids and prepare your water bath canner.
  2. Cook the Berries: Place small glass or ceramic bowls in the freezer for the setting test later. In a large, wide skillet, combine blueberries, honey, lemon juice, and lemon zest. Cook over medium heat, mashing the berries gently with the back of a spoon if you desire a chunkier jam. The wide skillet helps speed up cooking for small batches.
  3. Bring the Jam to Setting Point: As the mixture simmers, foam will form on top. Skim off the foam regularly using a spoon and set it aside—it’s edible and great as a topping for ice cream. Cook until the jam reaches approximately 105°C (220°F), which indicates it is nearing its setting point.
  4. Test the Setting Point: Remove one chilled bowl from the freezer and place a spoonful of jam onto it. Return it to the freezer for 2-3 minutes. Take it out and gently press the jam with your finger. If the surface wrinkles, your jam is ready. If not, continue cooking for a few more minutes and test again. Remove the jam from heat while testing to avoid overcooking.
  5. Process the Jam in a Water Bath: When the jam has set, turn off the heat and thoroughly stir in the ground lavender buds. Carefully pour the jam into the sterilized jars, seal with lids and rings, and process them in a boiling water bath for 10 minutes if making shelf-stable. If not canning, allow the jam to cool to room temperature then refrigerate. Enjoy your jam spread on your favorite treats or as a delightful gift.

Notes

  • Grinding lavender releases its delicate flavor more effectively without overpowering the jam.
  • Using a wide skillet shortens cooking time and encourages even cooking.
  • Foam skimmed from the jam can be saved and used as a delicious topping for desserts like ice cream.
  • If you don’t have a candy thermometer, the freezer test is a reliable way to check if the jam has set properly.
  • Processing jam in a water bath ensures longer shelf stability but is optional if you plan to refrigerate and consume soon.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Preserves
  • Method: Stovetop
  • Cuisine: American

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