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Blueberry & Lavender Jam Recipe

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4.2 from 77 reviews

This Blueberry & Lavender Jam combines the natural sweetness of fresh blueberries and honey with the delicate floral notes of organic lavender buds. Perfectly balanced with a hint of lemon zest and juice, this small-batch jam is cooked in a wide skillet for quicker thickening and can be either chunky or smooth based on preference. It’s ideal for spreading on toast, muffins, scones, or as a unique topping for vanilla ice cream. The recipe also includes optional water bath canning instructions to make it shelf-stable.

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

  1. Prepare the Lavender: Grind the fresh lavender buds in a mortar and pestle until finely crushed. Set aside. If you plan to preserve the jam for long-term storage, sterilize three half-pint canning jars with rings and lids and prepare a water bath canner.
  2. Cook the Berries: Place small glass or ceramic bowls in the freezer to chill for testing later. In a large, wide skillet, combine the blueberries, honey, lemon juice, and lemon zest. Cook over medium heat, allowing the berries to soften and release juices. Use the back of a large spoon to mash the berries as desired, depending on whether you prefer a chunkier or smoother jam texture.
  3. Bring the Jam to the Setting Point: As the jam simmers, foam will form on the surface. Skim off the foam with a spoon and set aside for use as a tasty topping later. Continue cooking until the jam reaches its setting point at about 105°C (220°F). If you do not have a thermometer, use the freezer test for consistency.
  4. Test the Setting Point: Remove one of the chilled bowls from the freezer and spoon a small amount of jam onto it. Return it to the freezer for 2-3 minutes, then push the jam gently with your finger. If wrinkles form on the surface, the jam has set. If not, continue cooking and test again, removing the pan from heat between tests to avoid overcooking.
  5. Process the Jam in a Water Bath: Once the jam has reached the proper set, remove from heat and stir in the ground lavender buds. Pour the hot jam into the sterilized half-pint jars, seal with rings and lids, and process in a boiling water bath canner for 10 minutes to ensure shelf stability. If you do not wish to can, simply let the jam cool to room temperature and refrigerate. Serve your blueberry and lavender jam on toast, muffins, scones, or ice cream, or enjoy it by the spoonful.

Notes

  • The foam skimmed off during cooking is edible and makes a delicious topping for ice cream.
  • Using a wide skillet speeds up cooking time by increasing surface area.
  • You can adjust the jam texture by mashing the berries more or less during cooking.
  • For shelf-stability, always process the filled jars in a water bath canner for at least 10 minutes.
  • The freezer test is an easy method to check jam setting without a thermometer.

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