Blueberry & Lavender Jam Recipe

Introduction

This Blueberry & Lavender Jam combines the sweet burst of fresh blueberries with the delicate floral aroma of lavender. It’s a delightful homemade preserve perfect for toast, desserts, or gifting. Simple to make and full of natural flavors, this jam brings a touch of elegance to any breakfast table.

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. Step 1: Grind the lavender buds in a mortar and pestle and set aside. If you plan to make the jam shelf-stable, sterilize three half-pint canning jars with rings and lids and prepare a water bath canner.
2. Step 2: Place small glass or ceramic bowls in the freezer. In a large, wide skillet, combine the blueberries, honey, lemon juice, and lemon zest. Cook over medium heat, mashing the berries with the back of a spoon to your desired chunkiness.
3. Step 3: As the jam cooks, foam will form on the surface. Skim off the foam and save it to use as a sweet topping later. Continue cooking the jam until it reaches about 105°C (220°F), the point at which it will set.
4. Step 4: To test the setting point, spoon some jam onto a chilled bowl from the freezer and return it for 2–3 minutes. If the jam wrinkles when nudged with your finger, it’s ready. If not, cook a bit longer and test again.
5. Step 5: Remove the jam from heat and stir in the ground lavender buds. Pour the jam into prepared jars, seal with lids and rings, and process in a boiling water bath for 10 minutes. If not processing for storage, cool to room temperature and refrigerate.

Tips & Variations

• Use fresh lavender buds if possible for the best flavor and ensure they are organic to avoid pesticides.
• Adjust the honey to your preferred sweetness, or substitute with sugar or maple syrup if desired.
• For a smoother jam, mash the berries thoroughly; for chunkier texture, mash lightly or not at all.
• The foam skimmer isn’t just waste—use it as a tasty topping on ice cream or yogurt once cooled.

Storage

Store processed jam jars in a cool, dark place for up to one year. Once opened, keep refrigerated and use within three weeks. If you do not process the jam in a water bath, refrigerate immediately and consume within two weeks. Reheat gently to spread if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lavender instead of fresh lavender buds?

Fresh lavender buds are preferred for a cleaner, fresher flavor, but you can use dried lavender in smaller amounts. Be cautious as dried lavender can be more potent and sometimes bitter.

How do I know when the jam has set without a thermometer?

Use the freezer test by chilling a spoonful of jam on a cold plate. If it wrinkles when you push it with your finger after cooling for a few minutes, the jam is set and ready to jar.

Blueberry & Lavender Jam Recipe

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★★★★★

4.7 from 61 reviews

This delightful Blueberry & Lavender Jam combines the sweet, tangy flavor of fresh blueberries with the subtle floral notes of lavender, all naturally sweetened with honey. Perfect for spreading on toast, muffins, scones, or as a unique topping for vanilla ice cream, this small-batch jam is easy to make on the stovetop and can be preserved using a water bath canning method for long-term storage.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Approximately 3 half-pint jars (about 1.5 pints total) 1x
• Category: Condiment, Spread
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

1. Prepare the Lavender: Grind the fresh lavender buds gently in a mortar and pestle to release their fragrance and flavor. Set aside this lavender powder for later use. If you plan to can the jam for long-term storage, sterilize three half-pint canning jars, lids, and rings, and prepare a water bath canner.
2. Cook the Berries: Place small glass or ceramic bowls into the freezer to chill – these will be used later to test the jam’s set. In a large, wide skillet, combine the blueberries, honey, lemon juice, and lemon zest. Heat the mixture over medium heat, allowing the blueberries to cook down. Use the back of a large spoon to mash the berries to your desired chunkiness; this step is optional based on your preferred jam texture.
3. Bring the Jam to the Setting Point: As the mixture simmers, it will begin to foam. Regularly scrape off the foam to improve the jam’s appearance (the foam is edible and can be saved for use as a sweet topping). Continue cooking the jam until it reaches the setting point, approximately 105°C (220°F).
4. Test the Setting Point: Remove one of the chilled bowls from the freezer and spoon a small amount of jam onto it. Return the bowl to the freezer for 2-3 minutes. Take it out and gently push the jam with your finger tip; if it wrinkles, the jam is set. If not, continue cooking and repeat the test, pausing cooking as needed to avoid overcooking.
5. Process the Jam in a Water Bath: Once the jam is set, remove it from heat and add the ground lavender buds. Stir to incorporate evenly. Pour the hot jam into the sterilized half-pint jars, leaving appropriate headspace. Seal the jars with prepared lids and rings, then process them in a boiling water bath canner for 10 minutes for safe preservation. If you prefer not to can, allow jars to cool to room temperature and refrigerate for immediate use.

Notes

• You can adjust the amount of lavender to taste, but avoid overuse as it may become overpowering.
• Using a wide skillet helps to reduce cooking time by increasing surface area for evaporation.
• The foam that forms during cooking can be saved and used as a delightful topping on desserts like ice cream.
• If you don’t have a candy thermometer, the freezer test is a reliable way to check jam set.
• Sterilize jars carefully and follow proper canning procedures to ensure shelf-stability.

Keywords: blueberry jam, lavender, homemade jam, honey sweetened jam, stovetop jam, blueberry preserve, floral jam