With blueberries in season, what better way to preserve the harvest than to make some delicious low sugar Blueberry Lavender Jam? A hint of lavender takes traditional blueberry jam recipe over the top!
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Every year, the kids and I go blueberry picking. Our tradition started long ago when the kids were toddlers and they ate much more than they ever dropped in the bucket! Some things never change!
Our goal every year is to pick 100 lbs to freeze for snacks and smoothies. Sometimes we make it (like this year!) and sometimes we don’t. It’s just one way we eat healthy on a budget. Needless to say, my family loves blueberries!
While we primarily pick blueberries for snacking and smoothies, since my pantry was totally wiped out of homemade jam, I decided to reserve some of our berries for blueberry jam–but not just plain ole blueberry jam, I wanted something more special than that.
If you follow me on Facebook or Instagram, you know how much I love experimenting with different jam recipes–and the more usual, the better! They make such great gifts!
One of my favorite homemade herbal kombucha flavors lately has been blueberry lavender so I decided to give blueberry lavender jam a whirl. It came out delicious! It is truly amazing how just a hint of lavender can take traditional blueberry jam over the top!
My family went absolutely crazy over it and I need to make more —much more! I hope you enjoy this recipe as much as we do!
Low Sugar Blueberry Lavender Jam
With blueberries in season, what better way to preserve the harvest than to make some delicious low sugar Blueberry Lavender Jam? A hint of lavender takes traditional blueberry jam over the top!
Equipment
- Water Bath Canner
- 7 half pint canning jars
Ingredients
- 6 cups mashed fresh or frozen & thawed blueberries
- 1 cup unsweetened apple juice preferably organic
- 1 1/2 cups organic cane sugar
- 4 1/2 tbsp bottled lemon juice
- 4 1/2 tbsp Low Sugar/No Sugar Pectin I used Ball RealFruit Low or No Sugar Needed Pectin
- 1 tbsp dried lavender buds
Instructions
- Add mashed blueberries, apple juice, lemon juice and lavender buds to a large stainless steel pan or dutch oven.
- Gradually stir in the pectin and bring to a rolling boil that cannot be stirred down.
- Stirring constantly, add the sugar and bring back to a rolling boil that cannot be stirred down.
- Boil for 1 minute and remove from heat.
- Ladle your jam into hot, half pint jars, leaving 1/4 inch of headspace. Skim off any foam and process in a water canner for 10 minutes.
Notes
If using a brand other than the Ball RealFruit Low or No Sugar Needed Pectin, be sure to read the instructions that come in the package. Different brands may have you add the ingredients in a different order.
Some of My Favorite Canning Supplies
Ball Low Sugar / No Sugar Pectin
Stainless Steel Wide Mouth Funnel with Handle
Ball Dissolvable Canning Labels (no more sticky mess!)
Magnetic Canning Lid Lifter
If you’re looking for more preserving recipes, here are some of my favorites!
Low Sugar Cinnamon Peach Jam
The Best Homemade Salsa for Canning
Quick & Easy Refrigerator Dill Pickles
Simple Sauerkraut in a Jar
Lemon Basil Pesto (Vegan & Gluten Free)
Roasted Garlic & Tomato Marinara Sauce
The BEST Vegan Garlic Scape Pesto
Did you try this recipe? Please let me know by leaving a comment below or sharing a comment or picture on my Facebook Page or tagging me on Instagram .
I love hearing your feedback!
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