Last week I visited a lavender farm for the first time and it was so fun. After trying lavender lemonade, I was excited to find other recipes to use my freshly harvested lavender. One of the next recipes I tried was this recipe for canning blueberry lavender jam.
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This recipe is a basic recipe for making blueberry jam. The lavender just adds a little extra flavor, and if you love lavender as much as I do, then you are in for a real treat. This jam tastes just amazing. I am excited to share it with friends and families this holiday season.
- 8 cups fresh blueberries
- 5 1/3 cups sugar
- 1/2 cup dried lavender
- 1 package or 6 tbsp. powdered pectin
- 3 tbsp. lemon juice
Place the dried lavender in a bowl and pour a cup of boiling water over it. Let set for about 20 minutes and then remove the lavender from the water by running it through a fine mesh sieve or strainer.
Wash and sterilize your canning jars, lids, and screw bands. The easiest way to sterilize them is to run them through the sanitize cycle in the dishwasher and remove them from the dishwasher to use when they are still hot.
Place your boiling water canner on the stove to start heating up while you get the fruit ready for the jars.
To prepare the fruit, crush the blueberries with a potato masher. You need 5 1/2 cups of crushed blueberries for this recipe.
Put the blueberries, lavender water, and lemon juice together in a large stock pot. Stir in the pectin. Bring to a rolling boil that cannot be stirred down. Stir in sugar.
Add 1 tsp. margarine or butter to reduce foaming, if desired (optional). I decided to add a small handful of dried lavender just to add a little extra flavor, but that is optional.
Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Quickly ladle fruit into prepared canning jars, within 1/8 inch from the tops of the jars. You can actually measure the head space right on this canning funnel. Wipe the rims of the jars with a damp cloth. Place canning lids and screw bands on the jars.
Place jars on elevated rack in boiling water canner. Make sure the water covers the jars by 1 to 2 inches. Cover, and bring water to a rolling boil. Process jars for 10 minutes.
Remove jars from canner and place upright on a towel on the kitchen counter to cool completely. After jars are cool, check seals by pressing middle of lid with finger.
If lid springs back the lid is not sealed. Unsealed jars can be placed in refrigerator and eaten in the next couple weeks. Sealed jars can be stored for 1-2 years.
Yield: 4 pints
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