metal measuring cup overflowing with frozen blueberries

Blueberry Lavender Jam


2 from 1 vote
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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16 Responses

  1. Dina
    | Reply

    Can this be done with strawberries or lemon? Do I need to add anything else if substituting the blueberries? Also this recipes calls for Pomona’s Pectin mixed with sweetener, can I just use regular Pomona’s Pectin without sweeter? Thank you for answering my questions, I’m new to all of this.

    • Shelby Collings
      | Reply

      Hello Dina,

      Great questions! Yes, you can substitute the blueberries with mashed strawberries. Lemons will be a bit more complicated, you will replace the blueberries with 2 cups fresh squeezed lemon juice with as much pulp as possible + 2 cups water (lemon juice is too acid to jell if you do not cut it with water) + you will need to increase the pectin by 1 teaspoon and the calcium water by 1 teaspoon, the addition of lemon juice will not be needed.

      When the recipe calls for Pomona’s Pectin mixed with sweetener, it is asking you to incorporate the Pomona’s Pectin powder into the sweetener you are using so that you do not end up with pectin clumps in your jam/jelly. We suggest mixing the pectin with the sweetener and then gradually adding that pectin-sweetener to your boiling fruit mixture, being sure it dissolves before adding in the rest.

      Happy jamming!

  2. Cynthia
    | Reply

    I followed the instructions to the tee, and it come out way to tart (two other people tasted it too, and agreed). Unfortunately, I didn’t taste it before canning it. I plan on opening all of the jars and reheat it using sugar water, and then prepossessing it.

    • Shelby Collings
      | Reply

      We are so sorry to hear that Cynthia! Yes, tasting it before canning is important, you can always add additional sweetener at the end to brighten up your jam, if you’re working with tart fruits.

  3. 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?

  4. Terry C Wagner
    | Reply

    Can this recipe be doubled?

    • Shelby Collings
      | Reply

      Hello Terry,

      It sure can! Happy jamming 😊

  5. 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!

  6. 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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