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Lavender Blueberry Jam

Lavender Blueberry Jam

Small Batch Canning: Violet Blueberry Jam

Difficulty: 1 / 5

  • 4 cups fresh blueberries or thawed frozen blueberries
  • 1/4 cup Lavender Dark Balsamic Vinegar
  • 2/3 cup Orange Blossom Honey
  • 2 lemons, juiced

Step 1 - Bring a large pot of water to a boil, and add four ½ pint jars (or 1 pint jar), rings to boiling water and boil for 10 minutes. Add lids for a few minutes to soften rubber on lids. Remove jars, lids and rings to a clean kitchen towel and set aside.

Step 2 - In heavy medium saucepan, combine all ingredients and bring to a boil over medium heat. Reduce heat to medium low and simmer for 15 minutes, crushing some of the berries with a wooden spoon and jam reduces and is still a bit loose. Pour into pint jars, leaving ½ inch from top and clean off any drips from to rim.

Step 3 - Cover with lid and rings, sealing tight and place into large pot of boiling water, ensuring jars is submerged by at least 1-2 inches of water. Boil for 15 minutes and then remove to kitchen towels to cool. Test the seals by removing rings and lifting jars by the flat lid. If the lid releases, the seal has not formed and should be stored in the fridge for up to 2 weeks.

  • Orange Blossom Honey