Introduction

This blueberry lavender jam brings a delightful floral twist to a classic favorite. Sweet, tangy blueberries meld perfectly with aromatic lavender, creating a unique homemade treat that’s perfect for spreading on toast or stirring into yogurt.

A small clear glass jar filled with thick dark purple blueberry jam sits on a white marbled surface, with a silver spoon resting on top of the jar holding a scoop of jam. Behind it, there is a wooden board with several round slices of white bread topped with a creamy white spread and a thick layer of the same dark purple jam, each topped with a single fresh blueberry and small purple flower petals. Blueberries and purple lavender sprigs are scattered on the white marbled surface around the jar and bread. A loaf of bread lies in the back on the wooden board, and to the right, a small clear glass bottle holds a few bright purple lavender flowers in water. The background is made of white subway tiles. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Prepare canning jars by placing four half-pint (8 oz.) mason jars in a large stock pot with enough water to cover them. Bring to a simmer. Simmer the lids separately in a small saucepan with water. Do not warm the rings.
Step 2: Place a small plate in the freezer to test the jam’s doneness later.
Step 3: Combine sugar and lavender in a food processor and pulse about 20 times to break up the flowers. Alternatively, rub lavender between your fingers with the sugar. Set aside.
Step 4: Add blueberries to a large, wide pot and crush them with a potato masher. Stir in powdered pectin. Make sure there’s plenty of room in the pot as the mixture will boil vigorously.
Step 5: Stir in lemon juice and bring the mixture to a boil, stirring occasionally. Add the lavender sugar all at once, stirring until completely dissolved. Return to a rolling boil and boil hard for 60–90 seconds, stirring constantly.
Step 6: Reduce heat and simmer for 20–25 minutes until the jam reaches the gel stage. Test by placing a teaspoon of jam on the frozen plate, return to freezer for one minute, then swipe your finger through it. If the jam stays separated, it’s ready.
Step 7: Remove from heat and skim off as much foam as possible without removing the jam itself.
Step 8: Using canning tongs or tongs wrapped with a dish towel, remove the jars from hot water. Pour out the water and place a wide-mouth funnel in one jar.
Step 9: Ladle the hot jam into the warm jars, leaving about 1/4 inch of headspace. Clean the jar rims with a damp towel to ensure they are free of residue.
Step 10: Remove lids from simmering water and screw on rings fingertip-tight, not fully tightened. Repeat for all jars.
Step 11: Place jars on a canning rack and lower into boiling water, or use tongs to submerge jars one by one. Water should cover jars by at least 1 to 2 inches.
Step 12: Boil jars for 10–12 minutes, then carefully remove and place on a towel to cool.
Step 13: Let jars sit undisturbed for 24 hours. Listen for the sealing “PING” sound. Press the lid to check the seal—if it flexes, the jar must be refrigerated and used soon.

Tips & Variations

Use culinary or food-grade lavender to avoid bitterness and ensure safe consumption.
For a smoother jam, process blueberries more thoroughly before cooking.
If you prefer less floral notes, reduce lavender to 1 tablespoon.
Try stirring in a teaspoon of vanilla extract after cooking for added depth of flavor.
If you don’t have powdered pectin, follow a tested traditional jam recipe using fruit pectin or longer cooking times.

Storage

Store sealed jars in a cool, dark place for up to one year. Once opened, keep the jam refrigerated and consume within 3 weeks. Reheat gently before serving if desired, but avoid boiling to preserve flavor and texture.

How to Serve

A small glass jar filled with thick, dark purple blueberry jam sits at the center, with a silver spoon resting inside, coated with the jam. Around the jar on a white marbled surface are several fresh blueberries scattered randomly, along with sprigs of purple lavender flowers and green stems, some whole and some broken. In the top right corner, there is a small glass container holding more lavender flowers, adding a soft touch to the scene. The overall image is clean, bright, and focused on the textured, rich jam and the natural elements around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or dried lavender for this jam?

Use culinary-grade dried lavender flowers for the best flavor and safety. Fresh lavender can be more pungent and may alter the taste. Avoid non-culinary lavender which might contain pesticides.

What if my jars don’t seal properly?

If lids do not seal firmly (they flex when pressed), store those jars in the refrigerator and use the jam within a few weeks. To ensure better sealing next time, make sure jar rims are clean and canning process times and temperatures are correctly followed.