This blueberry and lavender jam is a sweet and floral treat that brightens up any breakfast. The juicy blueberries combined with fragrant lavender create a unique flavor!
Key Ingredients & Substitutions
Blueberries: Fresh blueberries are essential for this jam’s bright flavor. If fresh ones aren’t available, you can use frozen blueberries. Just make sure to thaw and drain them to avoid excess liquid.
Lavender: Culinary lavender gives the jam a unique floral twist. If you can’t find lavender, you might try a small amount of vanilla extract instead, though it won’t have the same flavor profile.
Lemon Juice: Freshly squeezed lemon juice brightens the jam and balances sweetness. Bottled lemon juice can work in a pinch, but fresh really is best for flavor.
Pectin: This helps the jam set. If you want to avoid pectin, you can add more sugar and allow the jam to cook longer, but the texture might be looser.
Sugar: Granulated sugar is used for sweetness and preservation. For a healthier option, you can experiment with honey or maple syrup, but adjust the quantity, as they’re sweeter than sugar.
How Can I Ensure My Jam Sets Perfectly?
Getting the right consistency for jam can sometimes be tricky. Here are a few tips to help you achieve a perfect set:
- Use the right amount of pectin according to package instructions. If you want a firmer jam, you might add a little extra.
- Once boiling, keep it bubbling for the full 1-2 minutes. This is crucial for activating the pectin, which helps the jam to set.
- Always do the cold plate test! Before boiling, chill a plate in the freezer. Put a spoonful of jam on it, and if it holds its shape after a minute, you’re good to go!
Remember, if you find your jam isn’t setting after the initial boil, you can boil it for another minute or two, then test again! Don’t worry, practice makes perfect.
How to Make Blueberry and Lavender Jam
Ingredients You’ll Need:
For the Jam:
- 4 cups fresh blueberries
- 1 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons culinary lavender buds
- 1 packet (1.75 oz) fruit pectin (such as Ball® or Certo)
- 1/2 teaspoon salt
- 1/2 cup water
How Much Time Will You Need?
This delicious blueberry and lavender jam will take about 30 minutes to prepare and make, plus additional time for preprocessing your jars. Make sure to set aside some time for chilling down your jars after they are processed. In total, plan for around 1 hour and 15 minutes from start to finish, including cooling time.
Step-by-Step Instructions:
1. Preparing the Jars:
Start by preparing your canning jars and lids. Sterilize them by placing them in boiling water for 10 minutes. Once done, remove them and let them air dry on a clean towel or drying rack. This ensures your jam stays fresh longer!
2. Infuse the Lavender:
In a small saucepan, mix the lavender buds with the water. Bring this mixture to a gentle simmer for about 5 minutes, allowing the lovely lavender flavor to seep into the water. After simmering, remove from heat and let it cool for a few minutes, then strain out the lavender buds to keep just the infused water.
3. Cook the Blueberries:
In a large pot, combine your fresh blueberries, lemon juice, granulated sugar, lavender-infused water, and salt. Using a potato masher or fork, gently mash some of the blueberries to release their tasty juices; this helps bring out that rich flavor!
4. Add the Pectin:
Now, stir in the fruit pectin right into the blueberry mixture. It’s essential to do this before heating. Place the pot on the stove, and bring the mixture to a full rolling boil over medium-high heat, stirring constantly to avoid sticking.
5. Boil the Mixture:
Once you achieve a good boil, continue boiling for exactly 1-2 minutes. This is key to helping your jam set beautifully.
6. Test for Doneness:
Time to check if your jam is ready! Spoon a small amount onto a cold plate and wait a minute. Push it gently with your finger—if it holds its shape, you’re good to go! If it’s still runny, keep boiling for another minute and test again.
7. Fill the Jars:
Carefully pour the hot jam into your prepared jars, leaving about 1/4-inch of space at the top (this is called headspace). Don’t forget to wipe the rims of the jars with a clean cloth to remove any sticky residue.
8. Seal the Jars:
Place the sterilized lids on top of your jars and screw on the metal bands until they are fingertip-tight. This snug fit is important for the sealing process!
9. Process the Jars:
Now, process the jars in a boiling water bath for 10 minutes to ensure preservation. If you’re at a higher altitude, adjust the processing time slightly as needed.
10. Cool and Store:
Carefully take the jars out of the boiling water bath and let them cool on a towel or rack completely. Once they’ve cooled down, you can check the seals by pressing down in the center of the lids. If they don’t pop back, congratulations! They are sealed correctly. Store your jam in a cool, dark place until you’re ready to enjoy!
Enjoy your homemade blueberry and lavender jam spread on toast, add it to yogurt, or use it in your favorite desserts! Yum!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work well for this jam. Just make sure to thaw them before using, and drain any excess liquid to prevent your jam from being too watery. You can give them a gentle mash while preparing to release their juices.
What Can I Substitute for Culinary Lavender?
If you don’t have culinary lavender, you can replace it with dried rosemary or thyme for an herbaceous twist. However, keep in mind that the flavor will change. Use about half the amount since these herbs can be more potent. Alternatively, you can omit the lavender entirely for a classic blueberry jam!
How Do I Store Leftover Jam?
Store any unused jam in the refrigerator for up to 3 weeks. Make sure it’s in a clean, airtight container. If you’ve opened a jar, it’s best to consume it within this time frame for optimal freshness!
Can I Adjust the Sugar in This Recipe?
Yes, but be cautious! Reducing the sugar will affect the jam’s sweetness and setting ability. If you want a less sweet jam, you can cut the sugar by about 1/4 cup, but you may need to increase the boiling time to ensure it sets properly. You might also use a low-sugar pectin as a substitute!
