Blueberry lavender jam recipe
This blueberry lavender jam recipe is the perfect way to capture the flavors of spring and summer. The delicate flavor of lavender perfumes the blueberry jam and makes it into something special. This recipe makes 4 half pint jars of jam and it’s done in under an hour.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
You may also be interested in my blueberry bourbon jam and my blueberry lime jam recipes. For ease of browsing, you can find all of my jam recipes in one place.
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Why you should make this recipe
- Unique jam flavor – This isn’t a flavor you’ll find on grocery store shelves. And, store-bought jam can’t even compare to homemade.
- Great for gifting – Homemade jam makes a great gift. Bring some with you to your next brunch with friends.
- Quick & Easy – This blueberry jam is ready in under an hour and requires only a handful of ingredients.
Blueberry lavender jam
Homemade blueberry jam with lavender is a twist on a classic. Lavender gives this blueberry jam a delicate, almost minty, floral flavor. The citrus brightens it up and also helps it come together.
Making homemade jam is not as difficult as one might think. It’s also a great way to experiment with flavor combinations.
This culinary grade dried lavender is from organic farms in France and can be used in baked goods and jam, as well as general cooking and baking.
You’ll only need a handful of ingredients to make this jam.
- Blueberries – Make sure you pick through your fresh blueberries to get rid of any fruit that is moldy or starting to go bad. This can ruin an entire batch of jam and we don’t don’t want all of our work to be for nothing.
- Culinary lavender – Organic culinary lavender flower buds give the jam a slightly floral, delicate flavor. I grow lavender in my garden, and yes, it is edible. If you have lavender in the garden, you can use it!
- Sugar – Sugar is not only necessary to sweeten the jam, but there’s also some chemistry happening as the sugar and liquid molecules combine.
- Pectin – I chose to add pectin to ensure the jam would set properly. If you prefer to make your jam without it, it will be a softer set and you may need to boil for a bit longer to get the desired consistency.
- Lemon – Citrus contains a lot of natural pectin, so it helps the jam to set. It also brightens up the flavor and gives it a little zing.
How to make
- The first step is to sterilize jam jars and lids. Submerge them in simmering water and let them stay in the water until the jam is almost ready. You want the jars to be hot when the jam goes in.
- Then, crush the berries with a potato masher. Add pectin (if using) to crushed blueberries and stir to combine.
- Add the lemon juice and lavender sugar mixture, stir to combine and bring to a full boil. Boil jam until thickened and do gel test.
- Ladle jam into jars. Process in hot water bath for 10 minutes, then cool on kitchen towel.
Testing jam for gel stage
Once your jam has cooked down and is thickened, test it for the gel stage. To do this, you’ll put a teaspoon or two of jam on a plate that you’ve put in the freezer.
Gently push the surface of the jam – if it wrinkles on top, that’s a good sign. If your finger runs right through it, it’s not there yet.
Another way to test for doneness is to put a spoonful of blueberry jam on the frozen dish and put it back into the freezer for one minute. Swipe a finger through it to see if it runs back together. If it doesn’t come back together, the jam is ready.
Blueberry lavender jam recipe FAQ’s
Yes! Nearly all varieties of lavender are edible. It is in the mint family and should be treated as an herb.
Yes! To use frozen berries, don’t thaw them. Just proceed with the recipe as is.
Yep. Jams made without pectin are generally softer, looser jams. You can absolutely make this without pectin – just expect a softer set jam, like a preserve. It also may take a bit longer to cook down and get to the “gel stage”.
Variations and substitutions
You can cut the amount of lavender in half if you are afraid it will be too much for your personal taste.
If you prefer to omit the pectin, you may need to simmer the jam for a little longer, or you might end up with a softer set jam. Either way, you’ll still end up with blueberry jam.
This blueberry lavender jam would pair perfectly with my lavender scones. You can also use jam as a topping for vanilla ice cream, pancakes, waffles, etc.
Of course it’s great on your morning toast, but it goes well with so much more than just toasted bread. Try a spoonful mixed into your morning yogurt – trust me, it’s delicious.
If your jam doesn’t set, there are a few things you can do. First, have you waited a couple of days? Sometimes, it can take that long for jam to properly set.
If it’s been a few days, and your jam is too runny, you can pour it back into a saucepan and boil until it thickens. Then process again in a water bath, or store in the refrigerator if you prefer.
You can also add chia seeds to your jam if it doesn’t set. The seeds will absorb the extra liquid – no cooking required.
Lastly, call it a preserve or a syrup. You still have something delicious that can be eaten and enjoyed.
Helpful tools and equipment
- half pint jars
- new lids and rings (reused lids increase the chances of a bad seal)
- long handled wooden spoon or non-reactive spoon
- a large stock pot with rack
- canning tongs (jar lifter)
- canning funnel
- potato masher
- non-reactive ladle
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Blueberry lavender jam recipe
This blueberry lavender jam recipe is the perfect way to capture the flavors of spring and summer.
- 5 cups blueberries, rinsed and picked over // 950g
- 3 cups sugar // 594g
- 1/3 cup lemon juice (about 2 - 3 lemons) // 74g
- 1 1/2 tbsp. culinary lavender
- 1/4 cup powdered pectin // 4 tbsp.
- Place 4 half pint (8 oz.) mason jars in a large stock pot/canning pot. Add enough water to cover the jars and bring to simmer. Place the lids into a small saucepan and simmer those in a bit of water as well. No need to warm the rings, just the lids. (Make sure you are using new lids, it's best not to reuse them.)
- Put a small plate in the freezer to test doneness for jam.
- Combine sugar and lavender in a food processor and pulse 20 times or so to break up the flowers. You can also rub them between your fingers with the sugar to break them up. Set aside.
- Add blueberries to a large, wide pot and crush with potato masher. Add pectin to crushed blueberries and stir to combine. (You'll want plenty of room at the top when the mixture starts boiling)
- Next, add lemon juice to blueberries, stir to combine and bring to a boil, stirring occasionally, then add lavender sugar all at once and stir until completely dissolved. Return to a rolling boil and let it boil HARD for 60 - 90 seconds, stirring constantly.
- Reduce heat and let the jam simmer for 20 - 25 minutes until it reaches gel stage. (Test jam by placing a teaspoon on the plate from the freezer. Return to the freezer for 1 minute. Swipe your finger through the jam - if it stays separated, you're done).
- Remove from heat and skim off as much foam as you can without taking too much of the jam. *see note
- Using canning tongs (or regular tongs with a dish towel wrapped around them) remove the jars from the water, pour the water out and set a wide mouth funnel inside of one jar.
- Using a ladle or measuring cup, scoop blueberry lavender jam and pour into warm jar leaving 1/4" of space at the top. Repeat until all the jars are filled, then wipe the rim of the jar with a damp towel, making sure the thread of the jar is clean.
- Remove the lids from the simmering water, screw on the rings to "fingertip tight" - do not tighten all the way. Repeat with remaining jars.
- Place jars into a canning rack if you have one and lower into water in canning/stock pot. If not, use tongs and lower the jars one by one (fairly quickly) into the water. Make sure water covers the jars by at least an inch, two if possible.
- Bring water to a full boil. Boil for 10 - 12 minutes, then remove from water. (I always place my hot jars on top of a dishtowel on the counter so nothing slides around.)
- Leave jars for 24 hours, you will hopefully hear that beautiful "PING" sound fairly soon after they've come out of the water, but it may take a little while. To make sure the jar has sealed properly - press on the lid. If it has ANY give whatsoever, that jar has to go in the fridge.
A pat of butter help keep the foam to a minimum. If you are so inclined, drop a pat of butter into your blueberry mixture while it's cooking to keep the foam under control.
Serving Size:2 tbsp.
Amount Per Serving: Calories: 45Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 0g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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I always have a bottle of homemade jam in the fridge. I can’t wait to add some lovely lavender and try your blueberry jam!
I hope you love it!
What a gorgeous and delicious jam, Sissy! It wouldn’t have occurred to me to pair blueberries and lavender, but I’m glad it occurred to *you* because this is fantastic!
Thank you so much for the kind words! xx
I can’t wait to try this blueberry lavender jam recipe! The combination of blueberries and lavender sounds unique and delicious.