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Blueberry & Lavender Jam Recipe

Blueberry & lavender jam with pectin creates a deep violet, sliceable set with a clean knife edge. This stovetop method delivers jewel-like clarity, plus tiny fresh thyme leaves for a fragrant finish.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

Blueberries
  • 4 cup fresh blueberries Use fresh, ripe berries for best color and flavor.
Sugar and citrus
  • 2 cup sugar Regular white sugar helps the jam set with pectin.
  • 3 tbsp lemon juice Adds brightness and helps balance the floral lavender.
  • 1 tsp lemon zest Zest boosts the lemon aroma in the final jam.
Lavender
  • 2 tsp dried culinary lavender (in a tea ball) Keep lavender contained so you can remove it cleanly.
Fresh herb
  • 1 tbsp fresh thyme leaves Stir in after boiling to keep the leaves green and fragrant.
Pectin
  • 1 packet liquid pectin Provides a firmer, sliceable set for cheeseboard-style serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook the jam base
  1. Combine fresh blueberries, sugar, lemon juice, lemon zest, and dried culinary lavender (in a tea ball) in a saucepan and stir to distribute evenly. Bring the mixture to a full rolling boil over high heat, then add liquid pectin while stirring.
  2. Boil hard for 1 min at a full rolling boil without stirring, watching for rapid bubbling and increased thickness. Remove the lavender tea ball, then stir in fresh thyme leaves to keep them vibrant.
Set test and jar
  1. Test set by placing a small drop on a cold plate and return it to a quiet spot for 1 min, then check for a gel that wrinkles when pushed. If it is not thick enough, continue boiling briefly until it passes the set test.
  2. Ladle the hot jam into sterilized jars and process for 10 min so the jars seal properly. Let cool completely before moving, and store for later slicing and serving.

Notes

For a firm, sliceable set, keep the boil at a true rolling boil during the pectin stage and use the cold-plate set test to prevent under- or over-cooking. Store jars in the fridge up to 3 weeks after opening; for unopened jars, keep shelf-stable per your canning process instructions—freeze is not recommended for jam texture. Dietary swap: use a reduced-sugar pectin (with the matching recipe) if you want a lower-sugar version; do not substitute without adjusting the pectin type.