Yield: 6 (8 oz.) jars

Ingredients

  • 6½ cups fresh blueberries, rinsed and drained
  • 1 cup unsweetened apple juice
  • 3 tbsp. bottled lemon juice
  • 1 tsp. dried lavender buds (culinary grade)
  • ¼ cup plus 1 tbsp. low or no-sugar pectin
  • 3 tbsp. honey
  • 2/3 cup granulated sugar
  • step 1: HideShow Images

    Spread the rinsed berries out in a single layer on a rimmed platter or baking sheet.

  • step 2: HideShow Images

    Coarsely mash the berries with a potato masher (or the bottom of a jar).

  • step 3: HideShow Images

    Before you start cooking the jam, prepare your jars. Heat the jars in a pot of hot water (about 180˚ F) until ready to be filled.  This will prevent the jars from breaking when added to the canner.  At this point you should also have a boiling water canner nearly ready to go, with the water heating to 180˚ F.  (I simply use the water that is already heated in the hot water canner to avoid using an extra pot and taking up more room on the stove.) 

  • step 4: HideShow Images

    In a large stockpot or Dutch oven, combine the berries, apple juice, lemon juice, lavender buds and pectin. Bring to a rolling boil over high heat. When the mixture reaches a boil that cannot be stirred down, stir in the honey and sugar. Return to a boil and continue to boil for 1 minute more.

  • step 5: HideShow Images

    Remove the pot from the heat. Skim the foam off of the surface, if necessary.

  • step 6: HideShow Images

    Remove the jars from the hot water bath. Ladle the hot jam into hot jars leaving ¼-inch headspace. Wipe the rims of the jars with a clean dry cloth. Place lids and rings on each jar, closing the rings just until you encounter resistance AKA”fingertip tight” (not too tight).

  • step 7: HideShow Images

    Load the jars into the canner and lower the jars into the water so that they are covered by at least 1 to 2 inches of water. Place the lid on the canner. Bring the water to a gentle, steady boil. Process the jars for 10 minutes, adjusting if needed for altitude. Turn off the heat, remove the lid from the canner and let stand for 5 minutes.

  • step 8: HideShow Images

    Remove the jars from the canner and let cool without disturbing. After 24 hours, check the lids for a seal by pressing in the center. If properly sealed, the lid will not flex up and down when pressed. Store in a cool, dark place.