Make homemade Blueberry Lavender Lemon Jam with juicy berries, fresh lemon, and culinary lavender. This easy small-batch refrigerator jam is ready in 25 minutes.
This easy Homemade Blueberry Lavender Lemon Jam Recipe combines juicy blueberries, bright lemon, and fragrant culinary lavender in a flavorful fruit spread. Sweet, citrusy, and delicately floral, this homemade jam adds an elegant touch to breakfasts, brunches, desserts, and cheese boards.
Unlike traditional preserves that require large quantities of fruit and special canning equipment, this small-batch blueberry jam comes together in one saucepan in approximately 25 minutes. It requires no added pectin, and the mixture thickens naturally as the blueberries cook with sugar and lemon juice.
Fresh lemon zest and juice brighten the rich berry flavor, while culinary lavender adds a gentle floral note. The finished jam is delicious on gluten-free toast, biscuits, English muffins, pancakes, waffles, or freshly baked scones. It can also be swirled into yogurt and oatmeal or spooned over cheesecake and vanilla ice cream.
Directions
Step 1: Prepare the Blueberries and Lemon
Rinse the blueberries under cool water and drain them thoroughly. Finely grate the lemon zest and squeeze the fresh lemon juice before measuring the remaining ingredients.
Step 2: Combine the Ingredients
Add the blueberries, lemon zest, lemon juice, water, granulated sugar, and dried culinary lavender buds to a small saucepan.
Stir gently to coat the blueberries and distribute the lavender evenly throughout the mixture.
Step 3: Bring the Mixture to a Boil
Place the saucepan over medium-high heat. Bring the mixture to a gentle boil, stirring frequently as the sugar dissolves and the blueberries begin releasing their juices.
Step 4: Crush the Blueberries
Use a fork or potato masher to crush the softened blueberries. Mash the berries thoroughly for a smoother fruit spread, or leave some of them partially intact for a chunkier jam.
Step 5: Simmer Until Thickened
Reduce the heat to low and simmer the jam for approximately 10 minutes, stirring occasionally to prevent scorching.
The mixture should become glossy and begin to coat the back of a spoon. It may still appear slightly loose while hot, but it will thicken considerably as it cools.
Step 6: Cool the Jam
Remove the saucepan from the heat. Carefully transfer the hot jam to a clean, heat-safe jar or airtight container.
Leave the container uncovered and allow the jam to cool completely at room temperature.
Step 7: Refrigerate Until Set
Cover the cooled jam and place it in the refrigerator. Chill until it develops a thick, spreadable consistency.
For the most developed blueberry, lemon, and lavender flavor, refrigerate the jam overnight before serving.
Notes
Use only lavender specifically labeled for culinary use. Lavender intended for crafts, fragrances, or decorative purposes may not be suitable for consumption.
Culinary lavender varies in strength. If your lavender has a particularly strong fragrance, place it in a tea infuser or securely tied piece of cheesecloth.
Remove it when the jam reaches the desired floral flavor.
Do not judge the jam’s final consistency while it is hot. The mixture will continue to thicken as it cools and chills.
Stir the jam more frequently toward the end of cooking to prevent the thickening fruit mixture from sticking to the bottom of the saucepan.
Fresh and frozen blueberries both work well in this small-batch jam recipe.
Frozen blueberries do not need to be thawed before cooking, but the jam may require a few additional minutes of simmering because frozen fruit releases more moisture.
Spread the jam on gluten-free toast, bagels, English muffins, biscuits, or freshly baked scones. It can also be swirled into yogurt, oatmeal, chia pudding, or cottage cheese.
Use the jam as a filling for gluten-free thumbprint cookies, layer cakes, cupcakes, tarts, and pastries. It also pairs well with brie, goat cheese, mascarpone, or cream cheese on an appetizer or cheese board.
Spoon the jam over pancakes, waffles, French toast, cheesecake, or vanilla ice cream for an easy fruit topping.
Store the cooled jam in a clean, airtight container in the refrigerator for up to 2 weeks. Always use a clean spoon when removing jam from the container.
Discard the jam if you notice mold, fermentation, or an unusual odor.
This recipe is intended to be refrigerated. It has not been tested for shelf-stable water-bath canning.
The recipe may be doubled to make approximately 2 cups of jam. Use a larger saucepan so the fruit mixture has enough room to bubble safely. A double batch may require additional simmering time.
The jam ingredients are naturally gluten-free. When preparing the recipe for someone with celiac disease or gluten sensitivity, verify that all packaged ingredients are appropriately labeled gluten-free and prevent cross-contact during preparation. Serve with certified gluten-free bread, baked goods, crackers, and other accompaniments when necessary.
