It’s almost lavender season here in New Mexico. Normally there would be lavender festivals at Los Poblanos Farms in Albuquerque and at Purple Adobe Lavender Farm in Abiquiu over the next few week; however they will be cancelled for a second year in a row due to Covid. Luckily I live close to Los Poblanos which includes the Los Poblanos Historic Inn, Hacienda Spa and CAMPO restaurant that uses their own harvest vegetables to make up their menu. They also have a farm shop with a bakery and many lavender products including culinary lavender and lavender honey. And they make lavender lotions, soap and hand sanitizers plus many more items. Our first lavender festival experience was just after our move back to New Mexico. We went to the Purple Adobe Lavender Festival near Abiquiu. We had a wonderful time and would encourage anyone who has a chance to visit next year in late June or first of July to please check out these wonderful festivals. Earlier in the week I visited the farm shop and picked up some lavender and honey to make Blueberry Lavender Jam. It was a wonderful combination of slightly sweet blueberries with a hint of lavender flowers in the background.
This small batch recipe includes blueberries, culinary lavender, low sugar pectin, lavender honey, lemon juice and zest.
Heat a medium sized saucepan over medium heat and add 16 – 18 ounces of blueberries, along with the lemon juice and zest.
As the blueberries heat up they will turn glossy and begin to release their juice. You can mash the blueberries if you want but you can also leave them whole if you prefer. I chose to leave them whole.
After just a few moments you can tell that the blueberries are really getting juicy by the stains around the edge of the saucepan. That means it’s time to add the low sugar pectin. Continue to stir.
Once the pectin has completely been incorporated, it’s time to add the honey. You should notice the jam begin to thicken even more as you continue to stir.
Last thing to do is stir in the lavender. Turn off the burner and set aside.
Pour the jam into half pint jars. This batch makes 3 cups.
In order to make you jam last longer, place them in a boiling water bath for 10 minutes. Fill a large stockpot or dutch oven with enough water to cover the jars. Let boil 10 minutes. Remove and let the jars sit on the counter for 30 minutes before refrigerating. You may hear the jars make a popping sound which indicates that they have sealed. Any unsealed jars should be refrigerated.
Blueberry Lavender Jam
16 – 18 ounces Blueberries, rinsed
1/4 cup Honey (I used Lavender Honey)
1 teaspoon Lemon Juice
Zest of 1/2 Lemon
1 1/4 tablespoons Low or No Sugar Pectin
2 teaspoons Culinary Lavender
Heat a medium saucepan over medium heat. Add blueberries, lemon juice and zest. Stir the blueberries as they begin to heat up and release their juice. You can mash the blueberries as they soften or leave them whole. The blueberries will begin to be a glossy dark purple as more juice is released. Add the pectin and stir until all the powder has been incorporated. Add the honey and stir well. Add the culinary lavender, stir to combine and remove from heat.
Heat a large stockpot or dutch oven with enough water to cover the jars. Bring to a boil Fill 3 half pint jars with jam and place canning lids on top. Use tongs or canning jar lifter to place jars in the hot water. Gently boil for 10 minutes. Remove from the water and dry jars with a kitchen towel. Within minutes the lids should begin to pop indicating that they have sealed. Any jars that did not properly seal should be refrigerated or placed in the freezer. When properly sealed, jars can be stored in a cool dry place for up to 18 month’s.
Makes 3 half pint jars.