Berry Lavender Jam Recipes

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BLUEBERRY LAVENDER JAM RECIPE



Blueberry Lavender Jam Recipe image

Lavender transforms ordinary blueberry jam into preserves that are positively romantic. Delicate and floral, it would be perfect with scones, croissants, or crostini with fresh ricotta.

Provided by Lucy Baker

Categories     Breakfast Sweets     Condiments and Sauces     Fruit Desserts     Jam / Jelly

Number Of Ingredients 6

2 tablespoons dried lavender buds
8 cups fresh blueberries
4 1/2 cups granulated sugar
Zest and juice of one lemon
One (1.75-ounce) package low sugar powdered pectin, such as Sure Jell
1/2 teaspoon unsalted butter

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.

Nutrition Facts : Calories 68 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 16 g, Fat 0 g, ServingSize 8 half-pint jars, UnsaturatedFat 0 g

BLUEBERRY LAVENDER JAM



Blueberry Lavender Jam image

A unique flavor pairing of blueberry and lavender make this homemade blueberry lavender jam delicious and flavorful!

Provided by Leslie Morrison

Yield 2 8 oz jars

Number Of Ingredients 6

18 oz blueberries
1 lemon zest and juice
1 tbsp dried lavender
1/4 cup water
3/4 cup sugar
1 tbsp black chia seeds (optional, use only if jam needs to be thickened)

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

Nutrition Facts : ServingSize 1 serving, Calories 471 kcal, Fat 3 g, SaturatedFat 0.3 g, UnsaturatedFat 0.5 g, Carbohydrate 115 g, Sugar 100 g, Fiber 9 g, Protein 3 g, Sodium 1 mg

BERRY LAVENDER JAM



Berry Lavender Jam image

I used a mix of frozen blackberries blueberries and raspberries. You can use one or all three. Top your favorite sliced toast, scones, glaze a pork roast at the very end with this jam or place a teaspoon in a cup of tea hot or iced. Make a flavored mojito.

Provided by Rita1652

Categories     Raspberries

Time 1h20m

Yield 7 half pint jars

Number Of Ingredients 6

1/4 cup dried lavender blossoms (1/3 cup fresh buds, the flowers before they open)
2 cups boiling water
1/3 cup lemon juice
2 cups frozen berries
1 3/4 ounces dry pectin
6 cups sugar

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.

Nutrition Facts : Calories 689.2, Fat 0.1, Sodium 18.1, Carbohydrate 178.7, Fiber 0.7, Sugar 171.4, Protein 0.1

RASPBERRY LAVENDER JAM



Raspberry Lavender Jam image

I first made this in New Zealand - we lived near a berry farm (where you picked your own) that also sold dried herbs and country crafts, so was able to get all of the ingredients in one go. It's basically the Edmonds recipe for raspberry jam with lavender added. We also went to Hampton Court Palace here when they had the kitchens fired up - apparently Queen Elizabeth I loved lavender and insisted on having lavender conserve available all year round.

Provided by LilKiwiChicken

Categories     Raspberries

Time 35m

Yield 750 g - approx

Number Of Ingredients 3

3 cups fresh raspberries (you can use frozen if fresh are not in season)
2 1/2 cups caster sugar
1/4 cup dried lavender, heads (stalks removed, Make sure that the lavender you buy is edible)

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.

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