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Idaho Lavender Blueberry Jam

Idaho Blueberry Lavender Jam

    This Idaho Lavender Blueberry Jam recipe is not only perfect for enjoying year-round but also makes a thoughtful and delicious gift. Its unique flavor combination of blueberries and lavender adds a touch of culinary elegance that can be appreciated on toast, scones, or paired with cheeses. Whether you’re preserving a taste of summer for yourself or sharing it with others, this jam is sure to be a hit!

    Preparation Tip: Some fruits, like blueberries, naturally contain enough pectin to help the jam set without additional pectin. The amount of pectin naturally present in fruits can vary, so some recipes may call for added pectin to ensure a firm set. However, for this Idaho Blueberry Lavender Jam recipe, you can achieve a lovely jam without adding extra pectin by relying on the natural pectin content in the blueberries and ensuring proper cooking and cooling processes. Adjusting the cooking time and using the plate test to check for consistency can help achieve the desired thickness without additional pectin.


    4 cups fresh Idaho blueberries (washed and stems removed)

    2 tablespoons dried culinary lavender (or ¼ cup fresh lavender buds)

    2 cups granulated sugar

    1 tablespoon lemon juice


    • Steep the lavender in ½ cup boiling water for 15 minutes. Strain and discard the lavender, reserving the infused water.

    • In a large saucepan, combine the blueberries, lavender infusion, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices (about 10 minutes). Mash the blueberries to your desired consistency.

    • Add the sugar all at once, return to a rolling boil, and boil for 1 minute, stirring continuously. Remove from heat.NOTE: To avoid a grainy consistency in your jams, jellies, or preserves, it’s important to ensure that the sugar is completely dissolved before bringing the mixture to a full boil.

    • Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean, place the lids on, and screw the bands until fingertip tight.

    • Process the jars in a boiling water bath for 10 minutes. Remove the jars and let them cool.  Store in a cool, dark place.