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