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Blueberry & Lavender Jam Recipe – Sweet Blueberries with a Delicate Floral Twist

Step up your jam game with this Blueberry & Lavender Jam Recipe, a truly special preserve that pairs juicy, sweet blueberries with the gentle, aromatic touch of culinary lavender. The result? A sophisticated, jewel-toned jam that’s perfect for toast, scones, yogurt, or even as a filling for cakes. It’s a lovely way to celebrate blueberry season, and it makes a stunning homemade gift! Don’t worry—this recipe is easy enough for beginners and doesn’t require special equipment beyond basic canning supplies. Lavender’s flavor is subtle, never overpowering, and complements blueberries beautifully for a unique jam you’ll want to make every summer.
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Prep Time 15 minutes
Cook Time 25 minutes
Processing time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh or frozen blueberries
  • 2 cups granulated sugar
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp finely grated lemon zest
  • 1 tbsp culinary lavender buds
  • 1 package 1.75 oz powdered fruit pectin (or follow package directions for sugar-pectin ratio)

Equipment

  • Large heavy-bottomed pot
  • Potato masher or wooden spoon
  • Measuring cups and spoons
  • Microplane (for lemon zest)
  • Small strainer or cheesecloth bag (for lavender)
  • Canning jars with lids
  • Water bath canner or large stockpot
  • Jar lifter
  • Ladle and funnel
  • Clean towels

Method
 

Step 1. Prepare Jars and Equipment
  1. Wash jars, lids, and bands with hot soapy water.
  2. Place jars in a water bath canner or large pot with water covering jars by 1–2 inches. Bring to a simmer to keep jars hot until ready to use.
  3. Set lids and bands aside.
Step 2. Mash the Blueberries
  1. In a large heavy-bottomed pot, add 4 cups blueberries.
  2. Mash with a potato masher or wooden spoon until juicy and broken down but still chunky.
Step 3. Add Lemon and Lavender
  1. Stir in 2 cups sugar, 2 tbsp lemon juice, and 1 tbsp lemon zest.
  2. Place 1 tbsp culinary lavender in a small cheesecloth bag or tea infuser; add to pot (this way you can remove lavender easily later).
Step 4. Cook the Jam
  1. Place pot over medium-high heat and bring to a full rolling boil, stirring frequently.
  2. Stir in powdered pectin according to package instructions.
  3. Boil hard for 1–2 minutes, continuing to stir.
  4. Remove from heat and discard lavender bag or infuser.
Step 5. Test and Skim
  1. Use a spoon or candy thermometer to test consistency: jam should reach 220°F (105°C) or wrinkle slightly when dropped on a chilled plate.
  2. Skim off any foam from surface.
Step 6. Fill the Jars
  1. Carefully ladle hot jam into hot jars, leaving ¼-inch headspace.
  2. Wipe rims clean with damp cloth.
  3. Place lids on jars and screw on bands until fingertip-tight.
Step 7. Process in Water Bath
  1. Place jars into boiling water bath, ensuring water covers jars by at least 1 inch.
  2. Process for 10 minutes, adjusting time for altitude if necessary.
  3. Turn off heat, remove lid, and let jars sit 5 minutes in water.
  4. Use jar lifter to remove jars to a towel-lined counter. Let cool undisturbed for 12–24 hours.
Step 8. Check Seals and Store
  1. Press center of lids—if sealed, they won’t flex.
  2. Store sealed jars in a cool, dark place up to 1 year.
  3. Refrigerate opened jars and use within 3 weeks.

Notes

🧊 Storage & Reheating
Pantry: Store properly sealed jars up to 12 months.
Refrigerator: Opened jars last up to 3 weeks.
Freezer: Freeze jam in freezer-safe containers up to 6 months (leave ½-inch headspace).
🥄 Variations
Blueberry Vanilla Jam: Swap lavender for 1 tsp vanilla extract.
Blueberry Lemon Thyme Jam: Add 1 tsp fresh thyme leaves instead of lavender.
Low-Sugar Jam: Use low/no-sugar pectin and reduce sugar to 1 cup.
Mixed Berry Jam: Use half blueberries and half raspberries or strawberries.
Spicy Blueberry Jam: Add a pinch of crushed red pepper flakes for heat.
❓ 10 FAQs
1. Can I use dried lavender from the garden?
Use only culinary lavender—garden lavender may be treated with chemicals.
2. Can I skip pectin?
You can, but jam will be thinner and require longer cooking to thicken.
3. Is lavender overpowering?
Not at all—this recipe uses just enough for a light floral note.
4. Can I double the recipe?
Better to make multiple small batches for best set and flavor.
5. Can I make it with frozen blueberries?
Yes—use directly from frozen; no need to thaw.
6. Can I skip the water bath canning?
You can refrigerate jars and eat within 3 weeks, but they won’t be shelf-stable.
7. What if my jam doesn’t set?
Boil longer or use it as syrup for pancakes, yogurt, or ice cream!
8. How do I sterilize jars?
Keep jars hot in simmering water until filling.
9. Can I use liquid pectin?
Yes—follow liquid pectin package directions for when to add.
10. How do I remove foam from jam?
Skim it off with a spoon before ladling into jars for clear jam.
🏁 Conclusion
This Blueberry & Lavender Jam Recipe combines sweet, plump blueberries with subtle floral notes for a truly unique homemade preserve. Perfect for spreading on warm toast, drizzling over pancakes, or gifting to friends, this jam is a sophisticated way to preserve the bounty of blueberry season. Easy enough for beginners but impressive enough for any table!