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blueberry jam in a bowl of fresh blueberries
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Blueberry-Lavender Jam

Blueberry-Lavender Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona's Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Ingredients

  • 2 cups blueberries mashed
  • 1 Tablespoon dried lavender buds
  • 2 Tablespoons lemon juice bottled
  • 1 teaspoon calcium water see step #1
  • 1/3 cup up to ½ cup honey or ½ cup up to 1 cup sugar
  • 1 teaspoon Pomona’s pectin powder mixed with sweetener
U.S. - Metric

Instructions

  • 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.
  • Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
  • Measure sugar or honey into a separate bowl. Thoroughly mix 1 teaspoon pectin powder into sweetener.
  • Wash and mash the blueberries; measure fruit into saucepan. Add lavender buds, lemon juice, and 1 teaspoon 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.

Notes

Apricot-Lavender Jam Option: Can be made using 2 cups washed, chopped, mashed apricots in place of the blueberries. To soften firm apricots, bring prepared apricots to boil with ¼ cup water and simmer 5 minutes, stirring occasionally. Also, use 2 teaspoons calcium water and 1 ½ teaspoons Pomona’s Pectin powder.