Does blueberry and lavender actually taste good together?

Yes. The combination works because blueberries bring sweetness and body while lavender adds a gentle floral note. When used in the right amount, Blueberry & Lavender Jam tastes balanced and elegant.

Is this a true Blueberry Lavender Jam Recipe or just a flavored spread?

It is a real jam recipe made with blueberries, honey, lemon, and culinary lavender. It cooks down to a spreadable preserve with a proper set.

Can I make this without a water bath canner?

Yes, but then you need to refrigerate the jars and use them within about a month. The water bath is what makes the jam shelf-stable.

Can I use frozen blueberries?

Absolutely. Frozen berries work very well in this Blueberry Lavender Jam Recipe and make the recipe easier to enjoy year-round.

Is this a good beginner jam recipe?

Yes. It is a forgiving small-batch preserve and a great introduction to jam making. The ingredients are simple, the process is manageable, and the payoff is excellent.

Is this really a Lavender Jam Recipe if blueberries are the main fruit?

Yes. The lavender is the flavor note that defines the recipe, even though blueberries carry the base. That is exactly what makes it a Lavender-flavored Jam Recipe instead of plain blueberry jam.

Blueberry & Lavender Jam Recipe | Easy Homemade Honey Jam

Description

This Blueberry & Lavender Jam is a small-batch preserve made with ripe blueberries, honey, lemon, and fresh lavender buds. It tastes fruity, lightly floral, and beautifully balanced, making it perfect for toast, pastries, gifting, or spooning straight from the jar.

Ingredients

Scale

1 quart fresh or frozen blueberries (1 1/2 pounds / 680 g)
8 oz / 227 g honey
1/2 lemon, juiced and zested
1 tablespoon fresh lavender buds, preferably organic

Instructions

Prepare the lavender and jars.
Start by lightly crushing the lavender buds with a mortar and pestle so their aroma opens up and the flavor spreads more evenly through the jam. Set the lavender aside for later. If you want to preserve the jam for pantry storage, wash and sterilize three half-pint jars, along with their rings and lids, and set up your water bath canner now so it is ready when you need it.
Chill the testing dishes and start the fruit.
Put two small ceramic or glass bowls in the freezer. These will help you check whether the jam has reached its set. Next, place the blueberries, honey, lemon juice, and lemon zest into a large, wide skillet or saucepan. A wide pan works especially well for small-batch jam because it lets the liquid evaporate faster and shortens the cooking time.
Cook the berries down.
Bring the mixture to a lively simmer over medium heat. As the blueberries soften, stir often and press some of them against the bottom of the pan with the back of a wooden spoon. You can keep the texture chunkier if you like, or mash more of the berries for a smoother spread. The final texture of this Blueberry & Lavender Jam is completely up to you.
Skim the foam and monitor the temperature.
As the fruit mixture cooks, a foamy layer may form on top. Use a spoon to skim it off if you want the jam to look cleaner and more polished. The foam is still edible, so feel free to save it for another use. Continue cooking the jam until it reaches about 220°F / 105°C, which is the usual setting point.
Use the freezer test if you do not have a thermometer.
If you are checking the jam without a candy thermometer, remove one of the frozen bowls from the freezer and spoon a small amount of hot jam onto the cold surface. Return the bowl to the freezer for 2 to 3 minutes. Remove it again and gently press the jam with your fingertip. If it wrinkles slightly, the jam is set. If it stays loose, cook for a few more minutes and repeat the test. While testing, pull the pan off the heat briefly so the jam does not overcook.
Finish with lavender and jar the jam.
Once the jam has reached the right consistency, turn off the heat and stir in the crushed lavender buds. Mix thoroughly so the floral flavor distributes through the fruit. Ladle the hot Blueberry & Lavender Jam into the prepared jars, leaving the proper headspace. Seal with lids and rings. If you are canning for shelf storage, process the jars in a water bath canner for 10 minutes.
Cool or store.
If you are not water-bath canning, allow the jars to cool completely at room temperature. Then move them to the refrigerator and enjoy within about one month. If you do process the jars, let them cool undisturbed and confirm that the lids have sealed before storing them in a cool, dark pantry.
Serve and enjoy.
Use your jam on toast, biscuits, scones, muffins, yogurt, vanilla ice cream, or anywhere you want a sweet floral-fruit finish. It also makes a lovely gift for friends, neighbors, or anyone who appreciates a jar of something homemade and thoughtful.