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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.

Ingredients

Scale

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

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