Blueberry & Lavender Jam Recipe

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Blueberry and lavender jam recipe with fresh Lavender buds and sweet honey. Lavender adds a light floral and almost nutty flavor to this fruity jam.

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I love blueberry jam. It’s by far the most popular preserve consumed in my home. I mix blueberries with apples and peaches in jams as well. One of my favorite things to do is pair herbs with fruit to help accentuate the fruit’s flavor. Last year, I discovered that lavender, of all things, tastes lovely with blueberries. This is my recipe for blueberry and lavender jam.

I know that most people do not associate lavender with food. It’s one of those herbs heavily used in aromatherapy and skincare. However, when used with the right foods and in the right amount, it imparts a light floral, yet nutty flavor to dishes. I also used honey as the sweetener in this jam. Honey pairs well with lavender as well as blueberries. You may substitute natural cane sugar for the honey if you prefer.

Blueberry & Lavender Jam Recipe

The ingredients you’ll need to make blueberry and lavender jam are simple and delicious. It also needs no sugar, instead using honey as the main sweetener. This recipe makes three half-pints but can be scaled up to make more.

  • 1 quart fresh or frozen blueberries (1½ pounds / 680 g)
  • 8 oz / 227 g honey
  • ½ lemon, zested and juiced
  • 1 Tablespoon of fresh lavender buds (preferably organic)
Blueberry and lavender jam recipe with fresh Lavender buds and sweet honey. Lavender adds a light floral and almost nutty flavor to this fruity jam #preserves #canning #jamrecipe

Equipment needed

*The water bath canner is required for making jam that can be stored on the shelf for up to 12 months. You can make this recipe without it but the jam will need to be refrigerated and consumed within a month.

Blueberry and lavender jam recipe with fresh Lavender buds and sweet honey. Lavender adds a light floral and almost nutty flavor to this fruity jam #preserves #canning #jamrecipe
Grind the lavender in a mortar and pestle to release its aromatic flavor

More Ideas to Explore

Step 1: Prepare the Lavender

The first step to make blueberry and lavender jam is to grind the lavender buds in a mortar and pestle. Set aside. If you are planning to process the jam to make them shelf-stable, go ahead and sterilize 3 half-pint canning jars (with rings and lids) and prepare a water bath canner.

Blueberry and lavender jam recipe with fresh Lavender buds and sweet honey. Lavender adds a light floral and almost nutty flavor to this fruity jam #preserves #canning #jamrecipe
Make blueberry and lavender jam with just a few wholesome ingredients

Step 2: Cook the Berries

Put the small glass bowls in the freezer. Add the blueberries, honey, lemon juice, and zest in a large, wide skillet. I find that using a wide skillet for small-batch jams speeds up the cooking time. As the blueberries cook down, mash them with the back of a large spoon. This step is optional; it depends on how chunky you prefer your jams. This blueberry and lavender jam recipe is great with noticeable pieces of berries or smooth and spreadable.

Blueberry and lavender jam recipe with fresh Lavender buds and sweet honey. Lavender adds a light floral and almost nutty flavor to this fruity jam #preserves #canning #jamrecipe
Scrape the foam off the jam before bottling it

Step 3: Bring the Jam to the Setting Point

As the jam cooks, it will start to foam. Scrape the form off as it continues to cook. The foam doesn’t affect the integrity of the jam, but it does make the jam less attractive. Don’t throw it out—it’s edible!

Place the foam in a cup and use it on top of ice cream once it cools. It makes a delicious special treat. Jam sets at around 105c (220F). If you do not have a candy thermometer, you can use the “freezer test” to see if your blueberry and lavender jam has set.

Blueberry and lavender jam recipe with fresh Lavender buds and sweet honey. Lavender adds a light floral and almost nutty flavor to this fruity jam #preserves #canning #jamrecipe
Test the setting point of blueberry and lavender jam on a cold plate

Step 4: Test the Setting Point

As your jam starts to thicken, remove one of the ceramic or glass bowls from the freezer and place a spoonful of jam on it. Put it back into the freezer for two or three minutes. Pull the dish out of the freezer and gently nudge the jam with the tip of your finger. If it wrinkles a bit when pushed, it is done. If not, continue cooking the jam a few minutes more and test again. While you are testing, remove the jam from the heat so you don’t accidentally overcook it.

Blueberry and lavender jam recipe with fresh Lavender buds and sweet honey. Lavender adds a light floral and almost nutty flavor to this fruity jam #preserves #canning #jamrecipe
Blueberry and lavender jam is intensely fruity and floral

Step 5: Process the Jam in a Water Bath

Once the jam has set, turn off the heat, add the lavender, and mix. Pour the blueberry and lavender jam into three half-pint jars, add rings and lids, and process in a water bath canner for 10 minutes. If you are not planning to process the jars, let them cool to room temperature, then refrigerate. Enjoy your jam on toast, muffins, scones, vanilla ice cream, or by the spoonful. Make a few extra jars to give as gifts.

Blueberry and lavender jam recipe with fresh Lavender buds and sweet honey. Lavender adds a light floral and almost nutty flavor to this fruity jam #preserves #canning #jamrecipe
Spread blueberry and lavender jam over cakes, desserts, or simple toast
Debbie Wolfe, garden and homesteading blogger at the Prudent Garden

Debbie Wolfe is a mom of two rambunctious boys, a wife, and a work-at-home mom from Georgia. She is also a freelance writer, blogger, and is a co-author and photographer behind the garden blog, The Prudent Garden, a collection of tips, crafts, and articles that highlight home gardening.

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8 Comments

  1. Alix suwyn says:

    Can you freeze the jam and save it for later?

    1. Sure, you can do that instead of canning if you wish. It may be a little watery when it’s defrosted but it’s perfectly fine to use.

  2. Tammy Therrien says:

    When is the ground lavender added? You only mention grinding it up, then setting it aside.

  3. Shari Fritz says:

    This looks like such lovely jam. If I were to substitute pure cane sugar for the honey would it still be the same amount (i.e. 227 g) ? Thanks for this great recipe!

  4. Lana Sajaja says:

    Hi Tanya, this sounds and looks like a great recipe, I have a question please, can I use dry lavender buds instead of fresh ones.
    The dried Lavender I have is organic and I have been trying to find ways to use them in other than infusing oils and lotions.
    thank you

    1. Hi Lana! Yes you probably could but there’s a chance that the lavender bits might be hard. Personally, I’d re-hydrate them with a little water beforehand.

    2. Sheila W. says:

      Hi Lana, You might want to try a recipe for lavender lemon scones. Absolutely delicious. You can find the recipe on the internet.