Best 6 Berry Lavender Jam Recipes

BERRY LAVENDER JAM

Steps:

• Sterilize jars and keep them hot.
• Steep the lavender in the hot water and lemon juice for 20 minutes.
• Strain and place into a heavy bottom pot cooking to reduce by 1/2.
• Thaw and drain berries.
• Crush berries and add to lavender tea.
• Stir in pectic.
• Bring mixture to a boil, stirring constantly.
• Add sugar, stirring to dissolve.
• Return mixture to a rolling boil.
• Boil hard 1 minute, stirring constantly.
• Remove from heat.
• Skim foam if necessary.
• Preserve It:.
• Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
• Wipe jar rim clean.
• Place lid on jar and tighten band, just until a point of resistance is met.
• Process 10 minutes in a boiling-water canner.
• shut off flame and let sit 5 minutes. Remove to a draft free spot without tilting jars.
• Cool for 12 to 24 hours.
• Remove bands.
• Lids should be concave in middle.

BLUEBERRY LAVENDER JAM

Steps:

• Wash blueberries and lemon
• Set blueberries aside
• zest the lemon
• juice the lemon
• Add blueberries, lemon zest, lemon juice, water, dried lavender, and sugar in a medium sized pot
• Muddle together all ingredients
• Cook over medium heat for about 45-50 minutes or until the fruit has broken down
• Remove from heat and allow to cool for about 10 minutes
• Spoon into jam jars and store in refrigerator or freezer

BLUEBERRY LAVENDER JAM RECIPE

Steps:

• If you are going to preserve jam, prepare jars and lids: place 8 half-pint jars on rack in large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in the hot water. Meanwhile, put bands and lids in small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from heat and allow bands and lids to rest in hot water until ready to use.
• Put the lavender buds in a small bowl and pour 1/2 cup of boiling water over them. Let them steep for 10 minutes, then strain the "tea" into a bowl and discard the buds.
• Working in batches if necessary, pulse blueberries in blender until coarsely crushed. You should have about 6 cups.
• Measure 4 1/4 cups of sugar in one bowl. In another bowl, combine remaining 1/4 cup sugar and pectin.
• Combine blueberries, lemon zest and juice, and lavender tea in large, heavy saucepan or stockpot. Stir in sugar-pectin mixture and the butter. Bring to a boil over high heat, stirring constantly.
• Add remaining sugar all at once. Return to a full rolling boil. Boil for one minute. Remove jam from heat and skim off any foam from surface.
• Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.

BLUEBERRY AND LAVENDER JAM

Steps:

• 1. Put the lavender buds in a cup and pour 1/2 cup of boiling water over them, allow them to steep for one hour, strain the buds out and discard. Reserve the lavender "tea". ":NOTE:" you can do this in a shorter amount of time, as little as 10min but I think you need the extra time to get the full aroma from the buds.
• 2. Mash blueberries with either a potato masher or in a food processor, should produce around 6 cups of berry mash and juice.
• 3. Combine blueberry mash, lavender tea, zest and juice from lemon in a large non reactive pot and bring to a boil over medium heat, stir constantly to prevent burning, add sugar and pectin, return to a boil.
• 4. Once mixture has come to a full rolling boil, boil for one minute. Remove from heat and skim off any foam. Put foam in saucer or bowl, reserve.
• 5. Pour jam into prepared jars within 1/4 inch of top, put on lids.
• 6. Process in water bath covered in water for 10min, turn off heat, allow to set 5min. Remove from water and set on dish towel on counter, cover with additional dish towel till you hear lids "pop". Store in cool dark place after 24 hours.
• 7. Reserved jam "foam" may be eaten for breakfast the next morning or as a treat when your finished. Enjoy!!

BLUEBERRY LAVENDER JAM

Steps:

• Make a lavender sachet:.
• Cut a piece of cheesecloth into a 6" square, place lavender in the center, and tie into a boundle with kitchen twine.
• Cook the jam:.
• In a heavy saucepan over medium heat, bring lavender sachet, grape juice concentrate, and blueberries to a boil.
• Stir constantly to prevent burning, until the berry mixture jells, about 20 minutes. (To test whether mixture has jelled, place a teaspoonful on a plate and let cool to room temperature. Lightly touch the berry mixture with your finger to see if it has consistency of jelly. If not, continue to cook for 10 more minutes and check again by using the same method).
• Cover and steep for 2 hours.
• Store the jam:.
• Remove the lavender sachet and discard. Divide the jam between 2 pint jars. Cover and store in the refrigerator for up to a month. Enjoy!

RASPBERRY LAVENDER JAM

Steps:

• The night before you make this jam put the raspberries into a non-reactive bowl and shred the lavender over the top. Stir to combine and leave covered in the fridge.
• The next day, put the berries and lavender into a pan and cook on a low heat.
• When the juice starts to run from the berries, bring the pan to the boil.
• Once boiling, add the sugar and stir briskly until the sugar has dissolved.
• Once the sugar has dissolved, boil the mixture for about 5 minutes, then pour into sterilised jars.
• Store in a cool dark place - due to the lavender it needs to sit so wait for about 1-2 weeks before consuming.