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Blueberry & Lavender Jam Recipe

Blueberry & Lavender Jam Recipe
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★★★★★

4.8 from 30 reviews

This delightful Blueberry & Lavender Jam blends fresh blueberries with sweet honey and fragrant lavender buds for a uniquely floral and fruity preserve. The addition of lemon zest and juice balances the sweetness and enhances the natural berry flavors, creating a smooth or chunky jam perfect for toast, scones, or desserts.

Ingredients

Scale

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 using a mortar and pestle to release their aromatic oils and flavor. Set aside. If you plan to can the jam for long-term storage, sterilize three half-pint jars along with their rings and lids, and set up a water bath canner.
  2. Cook the Berries: Place small glass bowls in the freezer to chill. In a large, wide skillet, combine the blueberries, honey, lemon juice, and lemon zest. Cook over medium heat, mashing the berries occasionally with the back of a spoon if you prefer a chunkier texture. Stir gently as the mixture heats and thickens.
  3. Bring the Jam to the Setting Point: As the mixture cooks, foam will form on top. Skim off this foam with a spoon and set it aside (it can be used as a delicious topping for ice cream once cooled). Continue cooking until the jam reaches about 105°C (220°F), or use the freezer test to check set.
  4. Test the Setting Point: Remove a chilled bowl from the freezer and spoon a small amount of jam onto it. Return it to the freezer for 2-3 minutes. After cooling, nudge the jam with your finger; if it wrinkles or crinkles, the jam is set. If not, return the jam to heat and cook a few minutes longer before testing again.
  5. Process the Jam in a Water Bath: Once the jam has reached the proper set, turn off the heat and stir in the ground lavender buds evenly. Pour the jam into the sterilized jars, leaving appropriate headspace, then seal with lids and process in a water bath canner for 10 minutes to ensure shelf stability. If not canning, let jars cool to room temperature, then refrigerate and consume within a month.

Notes

  • Foam skimmed from the jam is edible and makes a tasty topping for desserts like ice cream.
  • Using a wide skillet helps speed up cooking time by increasing surface area.
  • If you do not have a candy thermometer, use the freezer test to check jam set.
  • Properly canned jam can be stored for up to 12 months at room temperature.
  • This jam can be enjoyed on toast, muffins, scones, or even vanilla ice cream.

Nutrition

Keywords: blueberry jam, lavender jam, homemade jam, fruit preserves, blueberry recipes, lavender recipes, honey jam, canning, water bath canner

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