Blueberry-Lavender Jam

lavender flowersBlueberry-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 dried 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 your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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18 thoughts on “Blueberry-Lavender Jam

  1. This sounds intriguing. Anyone tried it with lavender essential oil? Like 1 or 2 drops? I keep food grade essential oils at home but don’t have dried lavender buds. Thanks!

  2. Would it be okay to use fresh lavender in this recipe? Would you recommend using a different amount of fresh than dried?

    • Hello Michael,
      Thanks so much for choosing Pomona’s! I made this jam last summer with fresh lavender and it turned out great, just be sure to rinse the lavender thoroughly before placing it in your sauce pan. Happy jamming!

    • Hello Sandra,

      It sure can! You will follow the recipe just the same, and just skip the water-bath canning. Once you have jarred the jam, allow them to sit on the counter to cool and then place them in the freezer.

      Happy jamming!


  3. I made the apricot version of this and it’s SPECTACULAR. The lavender flavor is there but not sharp or overpowering. I ended up using about 3/4c of sugar. I normally aim for the lower end of the sugar scale when given a range, but for this one with the lavender I thought a little more than I would usually add would be good.

  4. This recipe looks great! How many half-pints does it make? Would it be okay to double the amount and have it still set? Thanks!

    • Hi Holly,
      A half-pint is equivalent to 1 cup. Since the recipe makes about 2 1/2 cups that is the same as about 2 1/2 half-pints.

      And yes, it is always okay to double a Pomona’s Pectin recipe.

      I hope this helps — thanks for using Pomona’s Pectin and Happy Jamming!

    • Hi Anna,
      Below is a question and answer from the FAQs, Section 5, on our website that addresses your question.

      Can I use frozen fruit for the cooked jam recipes?

      Yes, you can use frozen fruit for the cooked recipes. It’s best to use unsweetened frozen fruit. Defrost, but don’t drain, frozen fruit before using. Generally you use the liquid from the frozen fruit along with the fruit unless you notice that there is an excessive amount of liquid, in which case you would ladle off some of the excess liquid before measuring your mashed fruit. If you are going to juice the fruit for jelly, then you would use all of the liquid.

      Thanks for using Pomona’s Pectin, and happy jamming!

  5. I would like to try the lavender-apricot jam. I have dried lavender buds from the spice section of my grocery store. Is that okay to use? If so, is it the same amount as the recipe calls for? I’ve been using Pomona’s pectin for years. Love it!

    • Hi Cathy,
      The dried lavender buds like what you describe are what we used for the recipe. I’m going to change the ingredient list and add “dried” to make it clear. Thanks so much for your question! Glad you like Pomona’s — and happy jamming!

  6. 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.

  7. 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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