Homemade Jam Recipe | Blueberry & Lavender Jam

Blueberry & Lavender Jam

1 quart fresh or frozen blueberries (1½ pounds/680g)
8 oz/227g honey
½ lemon, zested and juiced
1 tablespoon of fresh lavender buds (preferably organic)

  1. Step 1: Prepare the lavender : Grind the lavender buds in a mortar and pestle. Set aside. If you are planning to process the jam to make them shelf stable, go ahead and sterilize 3 half pint canning jars (with rings and lids) and prepare a water bath canner.
  2. Step 2: Cook the berries :Put the small glass bowls in the freezer. Add the blueberries, honey, lemon juice and zest in a large, wide skillet. I find that using a wide skillet for small batch jams speeds up the cooking time. As the blueberries cook down, mash them with the back of a large spoon. This step is optional; it depends on how chunky you prefer your jams.
  3. Step 3: Bring the jam to the Setting Point : As the jam cooks, it will start to foam. Scrape the form off as it continues to cook. The foam doesn’t affect the integrity of the jam, but it does make the jam less attractive. Don’t throw it out—it’s edible! Place the foam in a cup and use it on top of ice cream once it cools. It makes a delicious special treat. Jam sets at around 105c (220F). If you do not have a candy thermometer, you can use the “freezer test” to see if you jam has set.
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For Full Instruction: lovelygreens.com

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