Ingredients
Ingredients
- 1 quart fresh or frozen blueberries (1½ pounds / 680 g)
- 8 oz / 227 g honey
- ½ lemon, zested and juiced
- 1 tablespoon fresh lavender buds (preferably organic)
Instructions
- Prepare the Lavender: Grind the fresh lavender buds gently in a mortar and pestle until aromatic and slightly crushed. Set aside. If you plan to preserve the jam for long-term storage, sterilize three half-pint canning jars with lids and prepare a water bath canner at this stage.
- Cook the Berries: Place small glass or ceramic bowls in the freezer for testing the jam’s set later. Combine the blueberries, honey, lemon juice, and zest in a large, wide skillet. Cook over medium heat, mashing the berries occasionally with the back of a large spoon if you prefer a chunkier or smoother jam consistency.
- Bring the Jam to the Setting Point: As the mixture heats, foam will form on the surface. Skim off the foam periodically to keep the jam clear and attractive (the foam is edible and can be saved as a treat for topping ice cream). Continue cooking until the jam reaches a temperature of approximately 105°C (220°F) or until it thickens.
- Test the Setting Point: Remove one of the chilled bowls from the freezer, spoon a small amount of jam onto it, and return it to the freezer for 2–3 minutes. When cold, push the jam gently with your finger—if it wrinkles, the jam has set. If not, remove from heat, continue cooking a few minutes longer, and test again.
- Process the Jam in a Water Bath: Once set, turn off the heat, stir in the ground lavender buds thoroughly, and ladle the hot jam into the sterilized half-pint jars, leaving appropriate headspace. Seal with lids and process in a water bath canner for 10 minutes. If you do not plan to can, allow jars to cool to room temperature, then refrigerate. Enjoy your homemade blueberry and lavender jam on your favorite baked goods or desserts.
Notes
- You can adjust the lavender quantity slightly based on your flavor preference; too much can overpower the jam.
- Using a wide skillet speeds up cooking by increasing surface area for evaporation.
- The foam skimmed off can be saved and used as a sweet topping for ice cream or desserts.
- If you don’t have a candy thermometer, rely on the freezer plate test to check jam set.
- This recipe yields three half-pint jars, perfect for gifts or personal use.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
