Summer produce is my favorite. Everything is juicier, sweeter, fresher, and cheaper. When pints of blueberries were on sale for less than $2, I decided to try making homemade jam. Jam is one of those things I’ve always wanted to make myself, but the task seemed daunting. I have canned strawberry jam with my mom in the past, and canning is such a process. But if you just want to make a couple of use-it-now jars, you should! Turns out, making your own jam is like making your own salad dressing—it’s so easy, why wouldn’t you do it yourself? I am a big fan of using lavender in my food, but if you’re not, that’s OK. Just leave it out. Your jam will still turn out thick and scrumptious.
Blueberry Lavender Jam
Makes 2 pints
6 cups (3 pints) fresh blueberries, rinsed & drained
1 lemon, zested
¼ cup fresh squeezed lemon juice
1½ cups sugar
2 tablespoons culinary lavender
- Make a lavender sachet using cheesecloth or a coffee filter. Simply place lavender inside and tie with string.
- Add blueberries, lemon zest, lemon juice, and sugar to a heavy pot over medium-high heat. Stir to combine.
P.S. Did you know that you get more juice out of a lemon by cutting it length-wise? True story.
- Toss in the lavender sachet, and bring to a boil, stirring often.
- Continue cooking for 25 to 35 minutes or until the mixture jells. Test for jell consistency by cooling a small amount on a plate and touching it with your fingers.
- Remove and discard the sachet. Pour jam into jars and cool to room temperature. Store in the fridge & enjoy on muffins, toast, pancakes, and biscuits.