The blueberries went crazy this year! This is not a bad thing since I’ve been wanting to make this Blueberry Lavender jam recipe I found on Serious Eats. Blueberry bushes do really well in the Pacific NW. They love our climate and look beautiful in both summer and winter–the branches turn red as the weather cools, giving our area along our neighbor’s fence some interest and diversion amongst the evergreen and grey of the rest of the yard.
I adapted this recipe slightly: Instead of making the lavender tea, I just threw in the dried lavender buds we harvested last year. In addition to saving time, I think it worked out beautifully. To keep it vegan (not necessary but why not?) I used coconut oil in place of butter to help calm the foam situation down during full boil.
I can’t wait to try this on some lemon scones!
You should end up with about 8 8-oz jars from this recipe:
2 tablespoons dried lavender buds
8 cups fresh blueberries
4 1/2 cups pure cane sugar
Zest and juice of one lemon
One (1.75-ounce) package powdered pectin
1/2 teaspoon unsalted butter or coconut oil
I follow Amy Pennington’s canning process, which eliminates the initial jar sterilization process. I love it because it saves time and makes the canning process much less intimidating. Just wash your jars and lids well, fill them, then process for 15-20 minutes. I do keep my jars on the stove while I’m cooking the jam, so they heat up a little. This helps reduce the risk of jars cracking from the temperature difference between the air and the hot jam while I fill them up. If you haven’t checked out Urban Pantry, it’s a great read full of all kinds of thrifty tips and delicious recipes straight from the garden:
1. Working in batches if necessary, pulse blueberries and lavender in blender or food processor until coarsely crushed. You should end up with about 6 cups.
2. Measure 4 1/4 cups of sugar in one bowl. In another bowl, combine remaining 1/4 cup sugar and pectin.
3. Combine blueberries, lavender, lemon zest and juice in a large, heavy saucepan or stockpot. Stir in sugar-pectin mixture and the butter or coconut oil. Bring to a boil over high heat, stirring constantly.
4. Add remaining sugar all at once. Return to a full rolling boil and boil for one full minute. Remove pot from heat and skim off any foam from surface.
5. Ladle hot jam into clean warm jars, leaving 1/4-inch head space. Wipe rims of the jars clean to help ensure a good seal. Cover with lids and screw bands on until barely tight, using just your thumb, index and middle fingers for this. Place jars on rack or folded dish towel in a large pot and cover completely with water. Bring to a boil over high heat and boil for 15 minutes. Some people like to put a lid on the pot but I like to leave it open so I can keep an eye on the water to make sure it’s boiling properly…I don’t want the water to overflow, or settle to a simmer while I’m processing.
6. Turn off heat and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight. Test each seal by removing the lid bands; lift each jar by the lid to be sure it’s properly sealed before putting the bands back on and storing.
7. Your friends will love you if you share this. And now you have some summer in a jar to enjoy whenever you want.