metal measuring cup overflowing with frozen blueberries

Blueberry Lavender Jam


Blueberry-Lavender Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.


Apricot-Lavender Jam Option: Can be made using 4 cups washed, chopped, mashed apricots instead of blueberries. To soften firm apricots, bring prepared apricots to boil with ¼ cup water and simmer 5 minutes, stirring occasionally. Also, use 3 teaspoons calcium water and 3 teaspoons Pomona’s Universal Pectin.
Servings 5 cups


  • 4 cups mashed blueberries
  • 2 Tablespoon dried lavender buds
  • 1/4 cup lemon juice bottled
  • 2 teaspoon calcium water see step #1
  • 1 cup up to 1 3/4 cup sugar
  • 2 teaspoon Pomona’s Pectin mixed with sweetener


  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Measure sugar or honey into a separate bowl. Thoroughly mix pectin powder into sweetener.
  • Wash and mash the blueberries; measure fruit into saucepan. Add lavender buds, lemon juice, and calcium water to the fruit and stir well.
  • Bring to a boil and simmer to soften lavender buds, about 5 minutes.
  • Bring fruit to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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12 Responses

  1. Emily
    | Reply

    Hi! I’m looking forward to trying a play on this recipe, but noticed you have an error in the instructions – it looks like the recipe used to be for half this amount, so the Instructions tell you to add only 1 tsp of calcium water and pectin – not two like the ingredients list says!

    • Shelby Collings
      | Reply

      Thanks so much for catching that Emily! We have now fixed it up 😊

      • Amanda N Johnson
        | Reply

        My packet didn’t come with tsp.

        The instructions and ingredients don’t match..

        So I’m hoping.. it is only a 1/2 tsp.. bc i can’t get 2tsp out of the bag….

        • Shelby Collings
          | Reply

          Hello Amanda,

          Are you asking about the calcium powder or the pectin?

  2. Terry C Wagner
    | Reply

    Can this recipe be doubled?

    • Shelby Collings
      | Reply

      Hello Terry,

      It sure can! Happy jamming 😊

  3. Julia
    | Reply

    Is this calcium carbonate or calcium citrate? I’m not sure it will come with my Pomona Packets from Amazon.

    • Shelby Collings
      | Reply

      Hello Julia,

      Pomona’s Pectin orders should always come with the Monocalcium Phosphate.

      Happy jamming!

  4. Nancy Wakefield
    | Reply

    Can fresh lavender be used instead of the dried buds?

    • Shelby Collings
      | Reply

      Hello Nancy,

      We have never tried it with fresh lavender, but it should be just fine. Happy jamming!

    • Amber
      | Reply

      Is it two cups of blueberries after being mashed? Or two cups of whole berries that are then mashed? Excited to try this recipe!

      • Shelby Collings
        | Reply

        2 cups of mashed berries 😊

        Happy jamming!

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