Versatile and Sophisticated Blueberry Lavender Jam
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Here’s a novelty for you, Blueberry Lavender Jam – a fusion that combines the sweetness of ripe blueberries with the delicate essence of lavender. Versatile and delightful, this jam redefines traditional spreads, adding a touch of sophistication to cheese platters or inspiring inventive culinary creations. No fancy equipment required – follow these simple steps, and you’ll end up with jam so tasty, you’ll wonder why you never made this before.
Recommended Equipment
- Wide, heavy-bottomed stainless steel pot
- Large wooden spoon
- Stainless Steel mesh strainer
- Heavy-duty stainless steel kitchen tongs
- Stainless steel pairing knife
- Stainless steel canning ladle
- Stainless steel canning funnel
- Mason Jar lids for canning
- Mason Jars for canning
- Non-slippery trivets and pot holders
- Thick cotton kitchen towel
Blueberry Lavender Jam
Blueberry Lavender Jam, versatile and delightful, this jam redefines traditional spreads, adding a touch of sophistication to cheese platters or inspiring inventive culinary creations.
Servings 3 x 8.5 oz. jars
Equipment
- large pot
- wooden spoon
- pestle optional
- potato masher
- potholders, oven mitts, trivets for hot dishes
Ingredients
- 3 pounds fresh or frozen blueberries
- 1 cup granulated sugar
- 1/4 cup powdered pectin
- 1 medium size lemon
- 5- 6 stems of fresh lavender
Instructions
- Thoroughly wash the blueberries, ensuring you drain excess water from the blueberries before starting the jam-making process. Pick flowers from the lavender stems. Discard the stems and seed pods. Zest the lemon and squeeze juice from ½ of the zested lemon.
- In a suitable-sized pot, combine sugar with lavender. Using pestle or a spoon mesh lavender with sugar to extract lavender oil. Add blueberries, lemon zest and lemon juice.
- Using a potato masher, lightly mash the blueberries. Allow the mixture to rest for about 1 ½ hours, or even overnight, to allow the flavors to infuse. Cover the pot with a lid during this resting period.
- Stir in the powdered pectin and bring the mixture to a boil over medium-low heat. Reduce the heat to a simmer and skim off any foam that forms, if desired.
- Let the jam simmer for 15 minutes. Turn off the heat and set the jam aside for at least two hours. It’s preferable to do this in the evening and allow it to sit overnight. Repeat this step twice or three times for thicker jam consistency. Alternatively, you can simmer the jam for about 35 minutes or until it reaches your desired consistency.
- (!) While the jam is cooking, begin preparing the Mason jars. It's important to have your jars ready at this point, because the next step, filling them with piping hot jam, must follow immediately.
Choose your preferred canning method to preserve your jam
For those processing this preserve using water bath or steam canner, the processing time guidelines at various altitudes are as follows:
0 – 1,000 ft: 5 mins
1,001 – 6,000 ft: 10 mins
Altitudes Above 6,000 ft: 15 mins
Ways to enjoy your Blueberry-Lavender Jam
- Spread it over warm sourdough bread or crusty baguette.
- Pair this mildly sweet jam with cheeses like goat cheese, brie or even Cheddar for a delightful combination.
- Elevate your cheesecake with this jam as a topping (recipe link coming soon!).
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