Blueberry Lavender Jam combines some of the best flavors and scents of summer, to be preserved and revisited throughout the year.
Here is an embarrassing story… When I was about four years old I politely declined a peanut butter and jelly sandwich from my aunt because the jam wasn’t homemade.
Maybe I was a food snob even then.
My mom, grandmother and great grandmother made countless batches of jam every summer, and I just didn’t understand that everybody didn’t do the same. Frankly, I still don’t. Even the best store-bought jams are usually a pale comparison to those lovingly preserved at home with freshly picked fruit. It seems like a very good investment in time, energy and dollars to me. My jam making has evolved over the last couple decades – from overly sweet freezer jams of my teenage years to my low sugar, wildflower jellies of today. It was somewhere a few years back now that I started experimenting with flowers and fruit. My first batch of blueberry lavender jam was a resounding success.
The first time the aromatics of the blueberry lavender jam hit me, I knew it would be wonderfully good. Deep dark berry tone, freshened by floral and clean notes – this blueberry lavender jam is summer in a jar. I am never without lavender these days… As an herbalist, I have it dried in jars, fresh in the yard and essential oil by the ounce. Blessed to have a friend that is a blueberry farmer and another that is a berry crop research scientist for Oregon State University, my access to amazing fruit is pretty darn great. When I combine fruits and flowers, I often pair those which reach the zenith of their season simultaneously. Here is western Oregon, the early blueberries varieties are peaking just as the lavender is reaching full bloom. A perfect, purple match.
Want learn about growing your own blueberries and get a bunch of great recipes? Check out this post!
Blueberry Lavender Jam Notes
A few notes on making a perfectly lovely blueberry lavender jam… I actually prefer to infuse the simmering fruit with lavender, rather than leaving whole bits of lavender in the final jam. I tie a small bundle of 5-7 sprigs of fresh lavender together to infuse the cooking jam. Alternatively, you may also fill a reusable muslin tea bag with dried lavender. Either method will still result in a delightfully aromatic blueberry lavender jam. I also employ my favorite Pomona’s Pectin here to provide excellent jam set with very little sugar compared to other brands of pectin. I have tried this as a pectin-less jam, but I found the results too runny. If I tried to reduce it to desired thickness, the jam resulted in a somewhat “cooked” flavor and lost the floral aromatics. So good ole Pomona’s for the win…
Blueberry lavender jam is a simple spin on a classic that I am sure will delight even the snobbiest of PB&J pre-schoolers…
Interested in learning more about lavender and 49 other common medicinal plants? Check out my new book The Backyard Herbal Apothecary! OR, read an excerpt from that book on the health benefits of lavender here!
Blueberry Lavender Jam Recipe
Blueberry Lavender Jam
Ingredients
- 8 cups lightly mashed blueberries
- 1/2 cup lemon juice
- 5-7 sprigs fresh lavender tied in a bundle (or 2 tablespoons dried lavender tied in muslin bag)
- 2 cups raw organic sugar
- 4 teaspoons pectin
- 4 teaspoons calcium water see Pomona's package directions
Instructions
- Mix pectin and sugar in a small bowl and set aside.
- In a heavy bottomed saucepan, bring blueberries, lemon juice, lavender and calcium water to a gentle simmer. Continue simmer and stirring very frequently for 10 minutes to infuse lavender into jam.
- Add pectin/sugar mixture and continue to boil for 2-3 minutes, until completely dissolved. Remove from heat. Remove lavender bundle or sachet.
- Ladle into sterilized half pint jars, leaving 1/2" headspace. Wipe rims of jars and screw on lids and rings, finger tight. Process in a water bath canner at a full boil for 10 minutes.
- After processing, remove jars from canner and allow to cool for 24 hours. Check for seal and store in a cool dark place. Will keep for up to a year in pantry, refrigerate after opening.
20 Comments
Are all varieties of lavender edible and appropriate for this jam?
Hi, Melissa! All “Lavandula” species are, in fact, edible. That said, not all varieties are tasty. I would encourage you to use Lavandula angustifolia (English lavender) for this recipe as it is “sweeter” in flavor than others. Most L. intermedii species are a bit more savory, while other species will be increasingly soapy in flavor or may lack the aromatics of angustifolia or intermedii.
Could you use lavender oil instead (like doterra)?
Hi Brooke! I do not recommend using essential oils in this recipe — nor do I generally recommend ingesting essential oils except when recommended by a physician or a qualified aromatherapist for acute, short-term reasons. Just the right amount of lavender flavor comes through in this recipe using the actual plant matter. Besides, it is a lot less expensive to use a little dried lavender than it is to use an essential oil! 😉
Hi there! Is it possible to use a regular pectin packet with this recipe? What adjustments would I need to make?
Yes, you can certainly use a regular pectin! I would suggest using the low-sugar kinds, but the “regular” kind is fine too (just much sweeter results). I would follow the package directions from the manufacturer and play around a little with the lavender amounts (the sweetness of a conventional recipe may dull the crisp clean flavor of the lavender).
Hello! Have you ever used honey rather than sugar? If so, do you make any adjustments?
Sadly, I have not tried this recipe with honey instead of sugar.
I am so all over this. Last year I discovered using chia seeds as the thickener, in lieu of pectin, and was able to use as much or as little sugar or honey as needed. It worked great with blueberries, blackberries, figs, and a combo. Plus, I didn’t even have to cook it. Food processor to freezer. The addition of the lavender sounds so yummy. Hurry up, blueberries!
I did note that above you have not tried honey, however have you tried any other natural sugar alternatives? I have an autoimmune disease and the diet for it requires several diet changes. I have a feeling that pure maple syrup would be much too runny and molasses would bring the batch to be bitter. Any thoughts on what ratio would be for honey?
Can this recipe be easily halved without sacrificing quality?
Yes, I think you should be able halve this recipe without a problem!
What is calcium water and do you have to use it? Can you skip the calcium water if you’re using a different brand of pectin?
should you use the lavender sprigs with flowers or without? my husband who is the gardener in the family thinks the ones without flowers are more aromatic.
This looks for sharing! What a great combination of flavors!
Thanks for sharing! Does it keep long?
This looks so good! What a great combination of flavors!
Thanks for sharing! Can I leave the lavender out?
Really want to try this recipe I have low sugar pectin can I still use the recipe as is with raw sugar instead of processed white sugar?
My first attempt at jam and this came out better than I could have hoped! I made it to give as favors at a baby shower, and with the leftovers I’ve used it in cocktails/lemonade, on bagels with cream cheese, and more. I will be making it again!