Blueberry-Lavender Jam

picture of lavender sprigsBlueberry-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.

Yield: about 2 ½ cups

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.

Blueberry-Lavender Jam Ingredients

2 cups mashed blueberries
1 Tablespoon lavender buds
2 Tablespoons lemon juice
1 teaspoon calcium water
1/3 cup up to ½ cup honey or ½ cup up to 1 cup sugar
1 teaspoon Pomona’s pectin powder

Blueberry-Lavender Jam Directions

1. 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.

2. Measure sugar or honey into a separate bowl. Thoroughly mix 1 teaspoon pectin powder into sweetener.

3. 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.

4. Bring to a boil and simmer to soften lavender buds, about 5 minutes.

5. 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.

6. 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.

Apricot-Lavender Jam Option: Can be made using 2 cups washed, chopped, mashed apricots for 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.

For more inspiring recipe ideas, see Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona's Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona's Pectin is available at natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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4 thoughts on “Blueberry-Lavender Jam

  1. I’ve been infusing fruit with lavender before adding the pectin and sweetener. This is how I do it: Bring 1/2 cup of water to a boil with 2 Tablespoons of lavender buds tied in cheesecloth and simmer for 10 minutes. Add 4 cups whole blueberries and simmer 10 minutes, until the berries start to release juices. Remove fruit from the heat and let steep for 2-4 hours in the refrigerator. Remove cheesecloth bag with lavender buds and continue with the Blueberry-Lavender recipe.

  2. Would love to try this recipe – do you think it would be possible to follow the apricot directions, but swap in peaches?

    I finally took the plunge and tried Pomona’s a few weeks ago – and now want to convert all my recipes to use Pomona’s because I love the results, and because the amount of sugar in some recipes has always horrified me.

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