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.
- 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 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.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. 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.