Ingredients
Equipment
Method
Crush and start the berries
- Add the fresh blueberries to a pot and crush them until mostly broken down, leaving a few small chunks for texture. Keep the mixture over medium heat to begin releasing juices.
Steep and strain the lavender
- Steep the dried culinary lavender in a small amount of hot liquid just until fragrant, then strain out the buds. Stir the strained lavender into the blueberry mixture off heat so the flavor stays delicate.
Simmer until naturally thick
- Add sugar and lemon juice to the pot and simmer on medium until thickened, about 40 min, stirring as it reduces. Cook until the jam coats the back of a spoon and shows slow, glossy drips (visual cue: it looks darker and more syrupy than at the start).
Jar and water-bath process
- Jar the jam while hot, filling clean jars and leaving appropriate headspace, then wipe rims. Invert jars briefly only if your canning method requires it, then proceed immediately to processing.
- Process the filled jars in a water bath at a steady boil for 10 min. Let jars cool undisturbed until sealed (visual cue: lids stay concave and do not flex when pressed).
Notes
For the cleanest set without pectin, simmer until you see slow, glossy drips from the spoon rather than stopping at a specific time. Store sealed jars in a cool pantry for up to 12 months; refrigerate after opening and use within 3–4 weeks. Freezing is not recommended for canning-style jars, but you can freeze in portioned containers for up to 2 months if you skip water-bath processing. For a lower-sugar swap, use a reduced-sugar jam sugar and simmer until thick using the same spoon-drip cue; the set may be slightly softer.