A delightfully floral, fruity preserve made with real lavender buds and sweet honey.
If you’re a blueberry jam lover like me, you’re in for a treat with this elegant twist! Blueberries pair beautifully with the gentle floral notes of fresh lavender, creating a jam that’s both unique and irresistibly flavorful. Add honey instead of sugar, and you’ve got a preserve that’s wholesome, refined, and full of character.
🌿 Why Lavender?
Lavender might not be the first herb you think of for food, but when used thoughtfully, it adds a light, nutty-floral flavor that complements fruits like blueberries wonderfully. It’s also a natural match for honey, making this trio—blueberries, lavender, and honey—one you’ll come back to again and again.
🍯 Ingredients for Blueberry Lavender Jam
This recipe makes three half-pint jars and is easily scalable. It uses no refined sugar, only natural honey.
- 1 quart fresh or frozen blueberries (1½ lbs / 680 g)
- 8 oz honey (227 g)
- ½ lemon, zested and juiced
- 1 tbsp fresh lavender buds (preferably organic)
🛠 Equipment You’ll Need
- Wide skillet or medium saucepan
- Mortar and pestle (for lavender)
- Small glass or ceramic bowls (for setting test)
- 3 half-pint (8 oz) canning jars with lids and rings
- Optional: Water bath canner for shelf-stable storage
🔹 Tip: If not using a canner, store jam in the fridge and use within a month.
🧑🍳 Step-by-Step Instructions
1. Prep the Lavender
Grind the lavender buds gently using a mortar and pestle to release their natural oils and fragrance. Set aside.
If you’re canning: Sterilize the jars, lids, and rings. Set up your water bath canner and bring water to a simmer.
2. Cook the Blueberries
Place your glass bowls in the freezer for testing the set later.
In a wide skillet, combine:
- Blueberries
- Honey
- Lemon juice and zest
Cook over medium heat, gently mashing the berries to your desired texture. A wide pan helps the jam reduce faster.
3. Remove Foam and Simmer
As the mixture cooks, a foam will form—skim this off and save it for later (it’s delicious over ice cream!).
Cook the jam until it reaches 220°F (105°C), or use the freezer test below if you don’t have a thermometer.
4. Test for Doneness
Place a spoonful of jam on a chilled dish and return it to the freezer for 2–3 minutes. Nudge it with your finger—if it wrinkles, it’s set! If not, simmer a few minutes longer and test again.
Once set, remove from heat and stir in the ground lavender buds.
5. Jar the Jam
Pour hot jam into prepared jars, leaving ¼-inch headspace. Wipe rims, apply lids and rings.
- To can: Process jars in a boiling water bath for 10 minutes, then cool.
- For fridge use: Let cool to room temp, then refrigerate. Use within 1 month.
🫙 Storage & Serving Tips
- Canned jam lasts up to 1 year in a cool, dark place
- Refrigerated jam should be used within 1 month
Enjoy on:
- Toast or scones
- Pancakes or waffles
- Vanilla ice cream
- Or just by the spoonful!
🎁 Bonus Tip: Makes a Lovely Gift!
This blueberry and lavender jam is a show-stopping gift. Add a cute label and twine for the perfect homemade touch.