This homemade blueberry lavender jam is perfect on toast, as an ice cream topper, with crackers and on cookies. Easy, quick and yummy.
How to Make Blueberry Lavender Jam
You’re going to absolutely love this blueberry lavender jam recipe. Here’s how to make it:
- Prep the ingredients. Pulse sugar and lavender in a food processor. In a pot, combine this mixture with blueberries and lemon juice.
- Cook the jam. Bring to a boil over medium-high heat, then reduce to medium and simmer for 15–20 minutes, stirring occasionally, until thickened.
- Jar and store. Ladle into sterilized jars, seal immediately, and refrigerate for up to two weeks.
Can I Freeze Homemade Blueberry Lavender Jam?
Yes! When stored properly in a freezer-safe container, homemade Blueberry Lavender Jam can last for 2 to 3 months.
Can I Make Homemade Blueberry Lavender Jam Without Sugar?
Typically, sugar is added to the cooking process to help preserve the jam and add another level of sweetness, but there are a couple of other options you can try.
One option is to use a natural sweetener such as honey or maple syrup instead of granulated sugar.
Another method is to let the natural sugars in the fruit itself sweeten the jam by slowly cooking it for a longer period of time. This option will allow water to evaporate, which will concentrate the fruit mix and its sugars.
Why Is My Blueberry Lavender Jam Runny?
One of the main reasons could be the lack of pectin, a natural thickening agent found in some fruits. While some fruits are naturally high in pectin, others require the addition of pectin during the cooking process for the jam to set.
Another possible culprit could be the type of sugar used. Granulated sugar has a stronger thickening effect compared to other types of sweeteners, especially liquid sweeteners such as maple syrup or honey.
Blueberry Lavender Jam
Ingredients
- 1 pound blueberries, fresh or frozen
- 1 1/3 cup granulated sugar
- 2 tsp dried culinary lavender
- 1 tbsp fresh squeezed lemon juice
Instructions
- Add the sugar and lavender to a food processor and pulse a few times.
- Add the blueberries, sugar mixture and lemon juice to a pot and stir to combine.
- Bring to a boil over medium high heat.
- Reduce heat to medium and cook, stirring occasionally, 15-20 minutes or until the mixture has thickened.
- Ladle into sterilized jar and seal immediately.
- Refrigerate for up to two weeks.
