Blueberry and lavender jam recipe with fresh Lavender and organic honey. Lavender adds a light floral taste to this fruity jam.
I love blueberry jam. It’s by far the most popular preserve consumed in my home. I mix blueberries with apples and peaches in jams as well. One of my favorite things to do is pair herbs with fruit to help accentuate the fruit’s flavor. Last year, I discovered that lavender, of all things, tastes lovely with blueberries. This is my recipe for blueberry and lavender jam.
I know that some people do not associate lavender with food. It’s one of those herbs heavily used in aromatherapy and cosmetics. However, when used with the right foods and in the right amount, it imparts a light floral flavor to dishes. I also used honey as the sweetener in this jam. Honey pairs well with lavender as well as blueberries. You may substitute natural cane sugar for the honey if you prefer.
Blueberry & Lavender Jam Recipe
Makes 3 half-pints
- 1 quart fresh or frozen blueberries (1½ pounds / 680 g)
- 8 oz / 227 g honey
- ½ lemon, zested and juiced
- 1 Tablespoon of fresh lavender buds (try our homegrown culinary lavender)
Medium saucepan or large skillet
Small glass bowls (at least 2)
Water Bath Canner (optional*)
3 Half pint jars– these blue ones are perfect for blueberry jam!
*The water bath canner is required for making jam that can be stored on the shelf for up to 12 months. You can make this recipe without it but the jam will need to be refrigerated and consumed within a month.
Step 1: Prepare the Lavender
The first step to make blueberry and lavender jam is to grind the lavender buds in a mortar and pestle. Set aside. If you are planning to process the jam to make them shelf-stable, go ahead and sterilize 3 half-pint canning jars (with rings and lids) and prepare a water bath canner.
Step 2: Cook the berries
Put the small glass bowls in the freezer. Add the blueberries, honey, lemon juice, and zest in a large, wide skillet. I find that using a wide skillet for small-batch jams speeds up the cooking time.
As the blueberries cook down, mash them with the back of a large spoon. This step is optional; it depends on how chunky you prefer the jams. This blueberry and lavender jam recipe is great with noticeable pieces of berries or smooth and spreadable.
Step 3: Bring the jam to the Setting Point
As the jam cooks, it will start to foam. Scrape the form off as it continues to cook. The foam doesn’t affect the integrity of the jam, but it does make the jam less attractive. Don’t throw it out—it’s edible!
Place the foam in a cup and use it on top of ice cream once it cools. It makes a delicious special treat. Jam sets at around 105c (220F). If you do not have a candy thermometer, you can use the “freezer test” to see if your blueberry and lavender jam has set.
Step 4: Test the Setting Point
As your jam starts to thicken, remove one of the ceramic or glass bowls from the freezer and place a spoonful of jam on it. Put it back into the freezer for two or three minutes. Pull the dish out of the freezer and gently nudge the jam with the tip of your finger. If it wrinkles a bit when pushed, it is done. If not, continue cooking the jam a few minutes more and test again. While you are testing, remove the jam from the heat so you don’t accidentally overcook it.
Step 5: Process the Jam in a Water Bath
Once the jam has set, turn off the heat, add the lavender, and mix. Pour the blueberry and lavender jam into three half-pint jars, add rings and lids, and process in a water bath canner for 10 minutes. If you are not planning to process the jars, let them cool to room temperature, then refrigerate.
Enjoy your jam on toast, muffins, scones, vanilla ice cream, or by the spoonful. Make a few extra jars to give as gifts.