Lavender Blueberry Jam
Yield: 7-8 Half Pint Jars
12 Cups Fresh Blueberries, Divided
4 Cups Organic Cane Sugar
3/4 Cup Fresh Lime or Orange Juice
1/3 Cup Zinfandel or Blackberry Brandy
1 Tablespoon White Wine Vinegar
1Tablespoon Lavender Buds
2 Teaspoons Lavender Sea Salt
2 Teaspoons Ground Pink Peppercorns
This is no ordinary jam! Just as it does with our Strawberry Lavender Jam, the lavender in this recipe adds a nuance to the flavor that makes it unforgettable. We love to serve this many ways: spread on our lemon or lavender scones, warmed and drizzled on ice cream, or as the filling in our Blueberry Streusel Cake. No matter how you serve it, this will be one of those recipes that differentiates you as a skilled and creative home chef!
Place 10 cups blueberries in large stainless or enamel saucepan. Using a potato masher, mash berries until they have been reduced to about 6 cups.
Combine mashed berries with remaining ingredients. Mix in remaining 2 cups of fresh, unmashed berries.
Bring mixture to a boil over high heat. Once boiling, reduce heat to medium high and continue to cook, stirring frequently, for 25-30 minutes until a candy thermometer reads 210-220 degrees.
If processing jam in a water bath, ladle hot jam into sterilized ½ pint jars. Seal and process for 15 minutes. Remove from water bath and allow to stand for 24 hours before tightening the rims and storing. This jam can also be stored in the refrigerator for 2-3 weeks, or frozen for 3-4 months.