Blueberry Lavender Jam Recipes

BLUEBERRY LAVENDER JAM

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

BLUEBERRY LAVENDER JAM

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!

BERRY LAVENDER JAM

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.