Blueberry Lavender Jam, Part II


by Heather Harris Brady

Okay, so now we have our pretty little lavender sachet all ready to go. We’re ready to jam!

This is a freezer jam, if your freezer’s anything like mine you’ll need to plan accordingly. Freezer jam can make you feel like a rock star. It’s super easy and it keeps the great flavor of bright, fresh fruit. If you put the finished jam into the little one cup containers or jars it would make a beautiful hostess or holiday gift. I have to apologize in advance for these photos, it was REALLY late by the time I got making jam. Dusk is not my friend when it comes to blogging. . .

Blueberry Lavender Jam, Makes about four cups

3 c. fresh blueberries, washed and picked over

1 c. water

1 box of low-sugar pectin

2-1/2 c. sugar

One lavender sachet (see previous post)

Wash your jam containers in hot, soapy water and dry them thoroughly.


Bring the cup of water to a brisk boil and put in the lavender sachet. Let it steep for 15-20 minutes. The water will take on a rosy-lavender color. While you are waiting chop the blueberries in a food processor. We’re not going for a puree here, just a rough chop. Pour them into a large bowl.


Pour the lavender tea into a saucepan. Combine the sugar and pectin in a separate bowl, then stir it into the water. Bring it to a boil and boil for one minute.


Pour the pectin mixture into the blueberries and stir for one minute.


Make sure you mix from the bottom to the top, to spread the sugar and pectin all the way through. Ladle the jam into the containers and when it has cooled a bit, put on the covers.


They need to sit out on your counter for 24 hours. Usually the jam will start firming up in four-five hours. Put the finished jam in the freezer until ready to use on hot, buttered biscuits. Every once in a while your jam won’t get as firm as you like, typically it happens to me with peach for some reason. But all is not lost, it still makes a great sauce for pancakes or ice cream!




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