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Blueberry & Lavender Jam with Honey

This Blueberry & Lavender Jam is a beautiful blend of sweet blueberries, fragrant lavender buds, and rich honey. Lavender adds a gentle floral, slightly nutty flavor that pairs perfectly with the bright, juicy berries. If you love homemade preserves with a unique twist, this small-batch jam is a must-try.

Blueberry jam is a staple in my home—I make it year-round and often mix blueberries with apples or peaches. But last year, I discovered something magical: lavender + blueberries is an incredible flavor pairing. When used sparingly, lavender elevates the fruit without overpowering it, creating a jam that’s aromatic, elegant, and wonderfully balanced.

For this recipe, honey replaces the sugar, adding depth and a smooth natural sweetness. You can substitute cane sugar if preferred, but honey truly complements the lavender and blueberry flavors.

Why You’ll Love This Jam

  • Made with simple, wholesome ingredients
  • Sweetened naturally with honey
  • Light floral flavor without being perfumy
  • Ready in under an hour
  • Can be canned or refrigerated
  • Perfect on toast, scones, yogurt, or ice cream

This recipe makes three half-pint jars, and can easily be doubled.

Ingredients

  • 1 quart blueberries (fresh or frozen; about 1½ lbs / 680 g)
  • 8 oz / 227 g honey
  • ½ lemon, zested and juiced
  • 1 tablespoon fresh lavender buds (preferably organic)
  • Optional for canning: 3 half-pint jars, water bath canner, rings, and lids

Equipment

  • Medium saucepan or wide skillet
  • Mortar & pestle
  • Two small glass or ceramic bowls
  • Water bath canner (optional for shelf-stable storage)
  • Three half-pint jars

How to Make Blueberry & Lavender Jam

Step 1: Prep the Lavender

Grind the lavender buds gently with a mortar and pestle to release their natural oils. Set aside.

If canning, sterilize your jars, rings, and lids, and prepare your water bath canner.

Step 2: Cook the Berries

Place the small bowls in the freezer for testing the jam later.

Add the blueberries, honey, lemon juice, and lemon zest to a wide skillet. A wide pan helps the jam cook faster and more evenly.

Cook over medium heat, mashing the berries gently as they soften. Mash more or less depending on whether you prefer a chunky or smooth jam.

The mixture will begin to foam—simply skim the foam off the top and save it. (It tastes incredible spooned over vanilla ice cream!)

Step 3: Bring the Jam to the Setting Point

Jam sets at 105°C / 220°F.

If you don’t have a thermometer, use the freezer test:

  1. Remove one cold bowl from the freezer.
  2. Place a spoonful of jam on it and return it to the freezer for 2–3 minutes.
  3. Push the edge of the jam with your fingertip.
    • If it wrinkles, it’s ready.
    • If it stays runny, cook a little longer and test again.

While running your tests, remove the pan from the heat to avoid overcooking.

Step 4: Add Lavender & Jar the Jam

Once the jam reaches the setting point, remove from heat and stir in the ground lavender.

Ladle the jam into your prepared half-pint jars.

If Water Bath Canning:

  1. Add lids and rings.
  2. Process in a boiling water bath for 10 minutes.
  3. Cool completely and store for up to 12 months.

If Not Canning:

  • Let cool to room temperature.
  • Refrigerate and use within 1 month.

How to Enjoy Your Lavender Blueberry Jam

This jam is delicious on:

  • Toast or biscuits
  • Scones
  • Greek yogurt
  • Oatmeal
  • Vanilla ice cream
  • Charcuterie and cheese boards

It also makes a beautiful homemade gift—especially in decorative jars.