Ingredients
Equipment
Method
Macerate the blueberries
- Add blueberries, sugar, and lemon juice to a saucepan, then stir to coat. Let sit at room temperature for 20 min so the berries release juices (visual cue: syrup starts forming around the skins).
Cook and infuse with lavender
- Bring the mixture to a boil over medium-high heat, stirring as it heats. When boiling, add lavender buds and continue boiling briefly (visual cue: deep purple-red bubbling).
- Reduce heat to a simmer and cook 25–30 min, stirring often, until thick and glossy. Adjust heat to maintain a steady simmer (visual cue: jam coats the spoon and looks shiny).
Finish the jam
- Remove lavender buds by straining with a fine strainer or using a tea ball. Press gently to extract flavor (visual cue: fewer visible lavender petals remain).
- Test set by placing a spoonful on a cold plate for 1 min. If it wrinkles when pushed, it’s ready (visual cue: surface gel forms, not liquid flow).
- Ladle hot jam into sterilized jars, leaving appropriate headspace. Wipe rims clean (visual cue: jar tops are free of drips).
Water-bath for shelf storage
- Process the filled jars in a water bath for 10 min to seal for shelf storage. Keep water at a gentle boil throughout (visual cue: jars seal as they cool).
Notes
Pro tip: Use culinary lavender only—ornamental lavender is bitter, and start with less lavender because you can add more after tasting, but not less. Refrigerate jam up to 2–3 weeks after opening; sealed jars processed correctly can last months in a cool pantry. Freezing is yes—freeze in portions for up to 3 months. If you want a lower-sugar version, use an appropriate low-sugar pectin and follow its package ratio to keep the set.