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Blueberry Lavender Jam

Blueberry lavender jam combines some of the best flavors and scents of summer, to be preserved and revisited throughout the year. Makes 10-12 half pints
Note: The calcium and directions for the calcium water in this recipe is included in the Pomona's package.

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.