DIY Blueberry Jam with Lavender and Lemon

One of the reasons I love blueberries is because they make great jam, due to their naturally occurring high levels of pectin. They are also a welcome treat when frozen fresh for smoothies, or warm fruit crumble during the winter months.

Lucky for me, it’s already been a phenomenal year for blueberries. The unusually warm spring made for ideal growing conditions and an early harvest, and the plants are loaded. As soon as I heard that the blueberries were ripe, I made my annual trip out to Northbrook Farm to get picking!

Formerly known as Mt. Newton Blueberries, Northbrook Farm is one of Saanich Organics group of farms. Farm owners Heather Stretch and Lamont Leatherman, transitioned to organic production when they purchased the farm 10 years ago. There are a several blueberry varieties at Northbrook, ripening at different times throughout the season and allowing the U-Pick harvest to stretch until mid August.

Find Northbrook Farm blueberries and other produce at their roadside stand, or “U-Pick” your own at 1438 Mt Newton Xrd, Saanichton BC. Thursdays through Sundays 9:00am to 6:00pm.

They can also be found at Moss Street Market – 1330 Fairfield Road (May – October), Saturdays 10:00am to 2:00pm and James Bay Market – 494  Superior Street (May to mid-October) Saturdays 9:00am to 2:00pm.

Blueberry Jam with Lavender and Lemon

Yield: 5-6  half-pint (8 oz) jars

Blueberries are excellent for jam-making with their high level of pectin and natural sweetness. They are easy to work with and set well when making jam. The colour is a gorgeous dark-purple and the flavour is outstanding. I use Pamona’s Universal Pectin a natural, sugar free preservative free, citrus pectin for jams that jell easy and require little sugar.

For this recipe, the lemon (another natural source of pectin) adds a bright acidity and when combined with the earthy, floral notes of lavender, result in a delicious, delicate jam.

Enjoy this low sugar, low honey jam on warm biscuits, fresh bread, croissants or with brie cheese. I assure you it’s amazing.

Blueberry Lavender Lemon Jam Ingredients 

4 cups mashed blueberries (washed ans picked clean)

2 Tablespoons dried lavender buds

1/4 cup lemon juice

1/2 cup unsweetened apple juice (or water)

1 tablespoon of lemon rind

1/2 cup to 1 cup honey or 3/4 cup to 1 cup sugar (to your preferred sweetness)

2 teaspoons pectin

2 teaspoons calcium water

Before you begin

1. Wash and rinse your jars. Place jars in your canner. Fill canner 2/3 full and bring to a boil. Turn off heat and keep jars in hot water until ready to use. Bring lids to a gentle boil, turn off heat and let stand in hot water. Set washed screw bands aside.
2. Prepare calcium water (according to box directions) add 1/2 teaspoon calcium powder to 1/2 cup water in a small jar with lid. Shake well and set aside.

To make the jam

1. Measure honey or sugar into a bowl and add 2 teaspoons of pectin. Mix well and set aside.
2. Prepare fruit. Measure fruit into pot with lemon juice, lemon rind, fruit juice (or water) and lavender.
3. Add 2 teaspoons calcium water from jar into pot and stir well *Store extra water in the refrigerator for future use*. Bring fruit to a full boil and let simmer; to soften lavender buds and to let the blueberries burst. About 5 min.

1. Add pectin-sweetener and stir vigorously to dissolve pectin while returning fruit to a full boil (about 1-2 minutes). Remove from heat.
2. Fill jars to /1/4” of the top. Wipe rims clean. Screw on 2 piece lids, just until finger tight. Put filled jars into boiling water to cover. Boil for 10 min. (add 1 min. More for every 1,000 feet above sea level). Remove from water. Let jars cool completely. After 24 hours check seals; lids should be sucked down. Lasts three weeks after opened. Enjoy!