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Spread the rinsed berries out in a single layer on a rimmed platter or baking sheet.
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Coarsely mash the berries with a potato masher (or the bottom of a jar).
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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.)
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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.
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Remove the pot from the heat. Skim the foam off of the surface, if necessary.
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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).
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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.
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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.