This easy Blueberry Lavender Lemon Jam combines juicy blueberries, bright lemon, and fragrant culinary lavender in a flavorful homemade fruit spread. Sweet, citrusy, and delicately floral, it 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 is prepared in one saucepan in approximately 25 minutes. The recipe makes about one cup, making it perfect for using a small amount of fresh or frozen blueberries.
Enjoy this homemade blueberry lavender jam on gluten-free toast, warm biscuits, English muffins, pancakes, waffles, or freshly baked scones. You can also swirl it into yogurt and oatmeal or spoon it over cheesecake and vanilla ice cream.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes, plus cooling
Yield: Approximately 1 cup
6 ounces fresh blueberries
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons water
¼ cup granulated sugar
2 teaspoons dried culinary lavender buds
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.
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. For a chunkier blueberry jam, leave some of the berries partially intact.
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 look 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. Allow it to chill until it develops a thick, spreadable consistency.
For the most developed blueberry, lemon, and lavender flavor, refrigerate the jam overnight before serving.
Ways to Serve Blueberry Lavender Jam
Spread the jam on gluten-free toast, bagels, English muffins, biscuits, or freshly baked scones.
Swirl it into yogurt, oatmeal, chia pudding, or cottage cheese for a flavorful breakfast.
Use it as a filling for gluten-free thumbprint cookies, layer cakes, cupcakes, tarts, and pastries.
Pair it with brie, goat cheese, mascarpone, or cream cheese for an elegant appetizer or cheese board.
Spoon it over pancakes, waffles, French toast, cheesecake, or vanilla ice cream for an easy dessert topping.
Helpful Recipe Tips
Use only lavender labeled for culinary use. Decorative lavender and lavender intended for crafts or fragrances 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 a 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. It 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 saucepan.
Fresh or Frozen Blueberries
Fresh and frozen blueberries both work well in this small-batch jam recipe.
Frozen blueberries do not need to be thawed before cooking. Because they release additional moisture, the jam may require a few extra minutes of simmering to thicken.
How to Store Homemade Blueberry Jam
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.
Can This Recipe Be Doubled?
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 because the larger quantity of liquid will take longer to reduce and thicken.
Gluten-Free Note
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 labeled gluten-free and have not been exposed to cross-contact.
Serve the jam with certified gluten-free bread, baked goods, crackers, and other accompaniments when necessary.
