Blueberry and Lavender Jam Recipe
This delightful Blueberry and Lavender Jam combines juicy blueberries with aromatic lavender for a unique and flavorful spread. Sweetened with honey and brightened with fresh lemon juice and zest, this jam is perfect for toast, muffins, scones, or vanilla ice cream. The recipe includes detailed instructions for cooking and testing the jam's setting point, with an option to process jars for shelf stability.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 3 half-pint jars
- Category: Jam / Spread
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Jam 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
- Prepare the Lavender: Grind the fresh lavender buds in a mortar and pestle until finely crushed. Set the ground lavender aside. If making shelf-stable jam, sterilize three half-pint canning jars with rings and lids, and prepare a water bath canner.
- Cook the Berries: Place small glass bowls in the freezer to chill. In a large, wide skillet, combine blueberries, honey, lemon juice, and lemon zest. Cook over medium heat, mashing the berries lightly with the back of a spoon as they soften to your preferred chunkiness.
- Bring the Jam to the Setting Point: Continue cooking the mixture, skimming off foam that forms on top to keep the jam visually appealing. The foam is edible and can be saved for a sweet topping. The jam reaches the setting point at about 105°C (220°F).
- Test the Setting Point: Take one chilled bowl from the freezer, spoon some jam onto it, and return it to the freezer for 2-3 minutes. Remove and gently press the jam with your finger—if it wrinkles, the jam is set. If not, cook a little longer and retest. Remove the jam from heat while testing to avoid overcooking.
- Process the Jam in a Water Bath: Once set, turn off the heat and stir in the ground lavender buds. Pour the jam into sterilized jars, seal with lids and rings, and process in a water bath canner for 10 minutes. If not processing for shelf stability, cool jars to room temperature and refrigerate. Enjoy your jam on a variety of foods or gift extra jars.
Notes
- Use a wide skillet to speed up cooking time for small-batch jams.
- Foam that forms during cooking is edible and can be used as a sweet topping.
- Testing the setting point in a chilled bowl helps ensure proper jam consistency.
- Processing in a water bath canner allows the jam to be stored shelf-stable.
- If you prefer a smoother jam, mash berries well; if chunky, mash less.
- Organic lavender is recommended for the best flavor and safety.
Find it online: https://recipefeastful.com/blueberry-and-lavender-jam-recipe/