Blueberry-Lavender Jam
Ingredients
- 6 cups of fresh blueberries ~ 3 pints
- 1 cup turbinado sugar raw sugar
- 2 tablespoons chopped fresh culinary lavender both flowers and leaves (see Notes)
- 1 teaspoon grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1/8 teaspoon Kosher salt
Instructions
- In at least a four-quart pot, stir blueberries and sugar together. Let macerate until sugar begins to dissolve into fruit, about 10 minutes.
- Over medium heat bring blueberry and sugar mixture to a boil.
- Stir in lavender, lemon zest, lemon juice and salt. Reduce heat to medium-low.
- Gently simmer until fruit breaks down and starts to cook down, thickening slightly, about 15 to 20 minutes. If the fruit isn’t breaking down on its own, use the back of a wooden spoon to help it do so. If you like a chunkier jam, you likely will not need to do this step.
- The jam is almost done when it coats the back of a wooden spoon. It may still be loose but will thicken up as it cools.
- Once cool, transfer to a container(s).Refrigerate for up to 3 weeks or freeze for up to 6 months. The jam will expand slightly if frozen, so leave some room in whatever container you use (plastic or glass).
Notes
* If you don’t have fresh lavender, you can substitute 2 teaspoons dried culinary lavender.
* While fresh fruit is preferred, you can use the same amount of frozen fruit. You do not need to thaw the fruit. You may need an additional 5 minutes or so for cooking down.
* Recipe can be doubled.
* While fresh fruit is preferred, you can use the same amount of frozen fruit. You do not need to thaw the fruit. You may need an additional 5 minutes or so for cooking down.
* Recipe can be doubled.
