Blueberry And Lavender Jam Recipes
BLUEBERRY LAVENDER JAM
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
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
BLUEBERRY LAVENDER JAM RECIPE
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
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
You might just have to add this to your list of "must haves" breadfast table condiments! Use your own homegrown lavender or buy dried lavender from the health food store. Adapted from Country Living magazine.
Provided by Sharon123
Categories Breakfast
Time 35m
Yield 4 cups
Number Of Ingredients 3
Steps:
- Make a lavender sachet:.
- Cut a piece of cheesecloth into a 6" square, place lavender in the center, and tie into a boundle with kitchen twine.
- Cook the jam:.
- In a heavy saucepan over medium heat, bring lavender sachet, grape juice concentrate, and blueberries to a boil.
- Stir constantly to prevent burning, until the berry mixture jells, about 20 minutes. (To test whether mixture has jelled, place a teaspoonful on a plate and let cool to room temperature. Lightly touch the berry mixture with your finger to see if it has consistency of jelly. If not, continue to cook for 10 more minutes and check again by using the same method).
- Cover and steep for 2 hours.
- Store the jam:.
- Remove the lavender sachet and discard. Divide the jam between 2 pint jars. Cover and store in the refrigerator for up to a month. Enjoy!
Nutrition Facts : Calories 202.8, Fat 0.6, SaturatedFat 0.1, Sodium 6.6, Carbohydrate 50.7, Fiber 2.9, Sugar 45.4, Protein 1.3
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