Our blueberry bushes are overflowing! Their branches are heavy with deep blue berries that ripen faster than we can pick! It’s a sweet problem to have, I know, but one I’m determined to make the most of.

When the season delivers this much abundance, preserving becomes a must. And my favorite way to stretch summer into the colder months? Canning, of course!

This year, with the lavender in full bloom just a few steps from our berry patch, I decided to combine the two. The result: Blueberry Lavender Jam — a rich, fruity spread with a floral hint that’s subtle, elegant, and just unexpected enough to make you pause mid-bite.

It’s like summer in a jar, with deep berry flavor lifted by the calming notes of lavender.

If you love blueberries as much as the Thurmon household does, I encourage you to try this friend! And if you don’t have a berry patch, you can use store-bought or frozen berries too!

blueberry lavender jam recipe

If you’ve never made jam with lavender before, don’t worry. It’s easier than it sounds, and the key is balance. A little goes a long way, so I like to steep the dried buds (or fresh sprigs) like tea — infusing their essence into the mix without leaving the texture of the flowers behind.

This small-batch recipe yields about 2 pints, perfect for gifting or stocking your pantry.

Whether you’re a seasoned canner or trying waterbath canning for the first time, this is a gorgeous way to savor the harvest and treat yourself to something truly special.

You’ll need:

2 quarts fresh blueberries (frozen works too)
2 cups sugar
Zest of 1 lemon + ½ cup lemon juice
2 tablespoons dried lavender (or a few sprigs of fresh lavender)

Tip: I prefer not to include the lavender buds in the final jam — I infuse using a tea bag or by steeping sprigs and removing them after cooking.

instructions:

STEP 1

Fill your water bath canner with enough water to cover jars by 1-2 inches and bring to a simmer. Keep your jars in hot water (not boiling) until you are ready to add the food content. Wash lids and bands in warm, soapy water and set aside.

STEP 2

In a large pot, combine all ingredients and bring the mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.

Boil hard for 2 minutes.

Reduce heat and simmer for another 10 minutes. Smash some berries if you like.

Remove from heat. Skim off foam, if desired.

STEP 3

Ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove any air bubbles with the bubble remover or a rubber spatula by sliding the tool down the side of the jar and then pulling it inwards.

Rotate and repeat around the jar as needed until all bubbles are removed. Repeat this two to three times.

Fill one jar at a time with the food content. Do not assembly line fill.

step 4

Wipe the rim and threads using a damp cloth to remove any food residue. Place the lid on and screw the band on until it is fingertip-tight.

Using your jar lifter, place the jar upright into simmering water and onto the rack. Your jars should be covered with 1-2 inches of water; if not, add more water.

STEP 5

Turn the heat up, and wait until you hear or see the water vigorously boiling (rolling boil). The processing time of a recipe only starts when the water has reached boiling point.

Start your timer and process the half-pint jars for 10 minutes, adjusting for altitude.

STEP 6

When the processing time is complete, turn off your burner. Remove the pot's lid away from you (be careful of the steam!), and wait 5 minutes before taking your jars out. This helps for a better vacuum seal.

STEP 7

Carefully remove the jars, one at a time, with the jar lifter. Keep them upright, and place your jars on a towel or wood cutting board. Never place them directly onto a cold surface or countertop to prevent cracking due to thermal shock.

Leave the jars untouched for 12-24 hours. Do not tamper with the lids or bands or wipe away water ;-)

After 12-24 hours, check if the lids have been sealed. Press the center - a properly sealed jar lid will not spring up when you press down in the center. Remove the band and use a finger to press down on the middle of the lid. If the lid springs up when you lift your finger, the jar must be reprocessed before you can store it

tips for making the best Blueberry & Lavender Jam

Use ripe, fresh berries: Overripe blueberries can make your jam runny. Aim for firm, plump berries with deep color.

Don’t skip the lemon: The zest and juice brighten the flavor and add natural pectin, which helps the jam set. The lemon juice also acts as an acid. When a recipe calls for added acidity, it's not optional. You must follow the recipe exactly regarding the amount and type of acid used. This ensures that your jam is safe to store and enjoy for months to come. I always use bottled lemon juice because it has a consistent acidity level, which is crucial.
Crush berries gently: For a smoother jam, lightly mash the blueberries while cooking. Leave a few whole if you like a chunkier texture.
Use a spice bag or tea infuser for lavender: This lets the floral notes infuse without leaving buds behind in the jar.
Using Sugar: If you want to omit or reduce added sugar in recipes for health reasons, it is totally safe to do so!
Sugar is added to recipes to create a desirable end product. It enhances flavor, helps stabilize color, and retains the fruit's shape. Sugar can also be a thickener in jellies and jams, binding free water.
So, as you can see, sugar is added to recipes to create a desirable end product. It is not added as a preservative and has no safety purposes.
All that will happen if you omit or reduce sugar is that the end result may not be as sweet, balanced in flavor, have the desired consistency, and may lose its color over time.

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Blueberry & Lavender jam

***INGREDIENTS:***
2 quarts fresh blueberries (frozen works too)
2 cups sugar
Zest of 1 lemon + ½ cup lemon juice
2 tablespoons dried lavender (or a few sprigs of fresh lavender)
**DIRECTIONS:**
**STEP 1**
Fill your water bath canner with enough water to cover jars by 1-2 inches and bring to a simmer. Keep your jars in hot water (not boiling) until you are ready to add the food content. Wash lids and bands in warm, soapy water and set aside.
**STEP 2**
In a large pot, combine all ingredients and bring the mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently. Boil hard for 2 minutes.
Reduce heat and simmer for another 10 minutes. Smash some berries if you like. Remove from heat. Skim off foam, if desired.
**STEP 3**
Ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove any air bubbles with the bubble remover or a rubber spatula by sliding the tool down the side of the jar and then pulling it inwards.
Rotate and repeat around the jar as needed until all bubbles are removed. Repeat this two to three times.
Fill one jar at a time with the food content. Do not assembly line fill.
**step 4**
Wipe the rim and threads using a damp cloth to remove any food residue. Place the lid on and screw the band on until it is fingertip-tight.
Using your jar lifter, place the jar upright into simmering water and onto the rack. Your jars should be covered with 1-2 inches of water; if not, add more water.
**STEP 5**
Turn the heat up, and wait until you hear or see the water vigorously boiling (rolling boil). The processing time of a recipe only starts when the water has reached boiling point.
Start your timer and process the half-pint jars for 10 minutes, adjusting for altitude.
**STEP 6**
When the processing time is complete, turn off your burner. Remove the pot's lid away from you (be careful of the steam!), and wait 5 minutes before taking your jars out. This helps for a better vacuum seal.
**STEP 7**
Carefully remove the jars, one at a time, with the jar lifter. Keep them upright, and place your jars on a towel or wood cutting board. Never place them directly onto a cold surface or countertop to prevent cracking due to thermal shock.
Leave the jars untouched for 12-24 hours. Do not tamper with the lids or bands or wipe away water.

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There’s something so satisfying about lining your shelf with jars of homemade jam, each one capturing a moment from your garden! This is what I love most about canning: the nostalgia!

You are going to love this blueberry lavender jam, and it will always remind you of the warm sunny days! Spread it on toast, swirl it into yogurt, or serve it with soft cheeses and crackers. However you enjoy it, you’ll be tasting summer with every spoonful!

Looking for more ways to enjoy blueberries, friend? Try these recipes:

Blueberry cake with lemon and buttercream frosting

Peach and blueberry breakfast crisp

Lavender blueberry waffles with cashew ricotta and lemon zest

Love, Annette xx