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.
Servings 5 cups
Ingredients
- 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
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.
- 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.
Notes
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.