Blueberry Lavender Jam
Blueberry lavender jam is the perfect jam to add to your breakfast oatmeal, yogurt, or toast!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 2 pounds blueberries, fresh or frozen
- 1/2 cup granulated sugar
- Juice of 1 lemon, see note
- 2-3 drops of lavender essential oil
In a medium pot over medium-high heat, add blueberries, sugar, and juice of 1 lemon.
Cook down the blueberries until they reduce down and start to burst, stirring often. Turn down the heat to medium-low and use the back of a wooden spoon or spatula to press the blueberries against the side of the pot to burst the berries.
Once the blueberries have reduced down and the mixture has thickened, about 30 minutes, remove pot from heat and let cool for 10 minutes.
Add the lavender essential oil and stir to incorporate.
Evenly divide jam mixture into mason jars and store in fridge for up to two months.
The fresh lemon juice will help thicken the mixture because of its natural pectin. If you don't like the consistency of this jam, you can add pectin powder to thicken up the jam some more.
You'll want to add the lavender essential oil into the mixture when it's cooled because otherwise the heat will destroy the benefits of the oil.