Introduction
What if your morning toast could taste like a spa day? This Blueberry & Lavender Jam with Honey isn’t your typical fruit spread — it’s a calming, aromatic preserve that blends the antioxidant-rich power of blueberries with floral lavender and the natural sweetness of honey.
Unlike store-bought jams loaded with refined sugar, this small-batch homemade jam is refined-sugar-free, rich in flavor, and incredibly easy to make.
Ingredients List
Main Ingredients:
- 3 cups fresh or frozen blueberries
- 2 tbsp dried culinary lavender (or 1 tbsp fresh)
- 1/3 cup raw honey (or more to taste)
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- Optional: 1 tbsp chia seeds (for added thickness and fiber)
Timing
- Prep Time: 5 minutes
- Cook Time: 20–25 minutes
- Cooling/Setting Time: 1–2 hours
- Total Time: ~2.5 hours (mostly passive)
That’s 40% quicker than traditional pectin-based jams, and no special canning equipment needed.
Step-by-Step Instructions
Step 1: Infuse the Lavender
In a small saucepan, add the lemon juice and lavender. Heat gently (do not boil) for 2–3 minutes. This helps soften the lavender flavor.
Tip: Strain the lavender after steeping if you prefer a smoother texture.
Step 2: Cook the Blueberries
Add blueberries, honey, and lemon zest to the same pan. Simmer over medium heat for 10–15 minutes, mashing some of the berries with a fork or masher.
Step 3: Thicken the Jam
Continue to cook until the mixture thickens. Stir in chia seeds if desired — they’ll gel naturally as it cools.
Step 4: Cool and Store
Let the jam cool completely. Transfer to sterilized jars and refrigerate.
Tip: The jam thickens further in the fridge. Best texture after overnight chilling.
Nutritional Information (per tablespoon)
- Calories: 22
- Carbohydrates: 5g
- Sugar: 4g (from honey & fruit)
- Fiber: 0.4g
- Fat: 0g
This jam has 30–40% less sugar per tablespoon compared to traditional recipes.
Healthier Alternatives for the Recipe
Want to adjust it to your needs?
- Vegan alternative: Use maple syrup or agave nectar instead of honey.
- No chia? Just simmer longer or use 1 tsp arrowroot starch.
- Keto version: Use monk fruit or erythritol (adjust taste accordingly).
Serving Suggestions
This Blueberry & Lavender Jam pairs beautifully with:
- Fresh scones or buttermilk biscuits
- Yogurt parfaits with granola
- Creamy goat cheese crostini
- Thumbprint cookies or cake fillings
- Swirled into oatmeal or ice cream
Common Mistakes to Avoid
- Overusing lavender: Too much can taste soapy. Stick to the suggested amount.
- Boiling the honey: High heat destroys its nutrients. Add when simmering gently.
- Skipping lemon juice: It balances sweetness and aids preservation.
- Rushing the cooling: Let it rest fully to set correctly.
Storing Tips for the Recipe
- Refrigerator: Store in a clean, airtight jar for up to 3 weeks.
- Freezer: Freeze in small containers for up to 6 months.
- Canning: Use standard water-bath canning techniques if long-term shelf storage is desired.
Conclusion
This Blueberry & Lavender Jam with Honey is equal parts delicious and soothing. It’s a natural, refined-sugar-free spread that elevates everyday meals into moments of calm indulgence.
Try this unique jam at home and tag us with your creations. Subscribe for more botanical-inspired recipes!
FAQs
Can I use frozen blueberries?
Yes! Just simmer a little longer to evaporate excess moisture.
Is lavender safe to eat?
Yes, but use culinary-grade lavender in moderation.
Can I make it without lemon?
Lemon is recommended, but you can substitute with orange juice in a pinch.
How long does it last in the fridge?
Up to 3 weeks when stored properly.
Can I double the batch?
Yes, but increase cooking time and stir often to prevent scorching.
