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
- 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
- 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.