Recipe Small Batch Blueberry Lavender Jam

Brighten your day with the fruity and floral flavour of this stunning but simple small batch jam!

August 02, 2017

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Silver Hills Bakery

Capture summer’s sweetness in this simple, fragrant Small Batch Blueberry Lavender Jam recipe. Crushed lavender adds subtle, delightful floral notes to the burst-in-your-mouth juiciness of fresh, summer-ripe, antioxidant-rich blueberries.

While most jam recipes are on a mission to save the flavours of summer for later, this small batch blueberry lavender jam recipe is meant for near-instant gratification. It only takes 20 minutes of stovetop simmering to create this must-have condiment. No fussing with hot water baths and tongs. No calculating headspace or waiting for canning jar lids to pop. Just the pure, in-the-moment joy of jam so good you’ll be tempted to eat it right out of the jar.

Spread our blueberry lavender jam on your favourite Silver Hills Bakery sprouted bread for a blissful breakfast (we love it on hot from the toaster Omegamazing bread!). It’s equally delicious on a sprouted bagel paired with our plain Clean Cashew Cream Cheese, stirred into a bowl of tangy non-dairy yogurt, or refresh with a lovely lift of summer layered in a parfait with creamy vegan ice cream.

How would you serve it? Show us your jam! Post pics to our Facebook page, or tag @silverhillsbakery on Instagram.

Recipe Details

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  • 2 ½ cups blueberries
  • 1 ½ cups sugar
  • 1 Tbsp dried lavender flowers , crushed
  • ¼ cup water
  • ½ 28g packet fruit pectin (crystals / powdered)
  • 1 tsp lemon juice
  • pinch salt
  • ½ tsp vanilla extract (optional)


  1. In a large bowl, mix berries, sugar, and lavender, let sit 20 minutes, stirring occasionally until sugar dissolves.
  2. Mix water and pectin in large saucepan, heat to boiling, stirring constantly for 1 minute. Add blueberry mixture and mix well. Reduce heat and simmer until jam has thickened, approximately 20 minutes.
  3. The jam is ready when you pull a spatula through and it takes some time for the trail to fill back up again. Add lemon juice, salt, and vanilla (if using) then mix well.
  4. Transfer to a half pint (250 ml / 8 oz) jam jar (or two 125 ml / 4 oz jelly jars) and store in refrigerator for up to 2 weeks—if it lasts that long! (Doubling the batch? See our To Freeze tip below).

    CAUTION: Hot sticky jam can scald skin fast—and it keeps burning until you rinse it off. Use care when ladling hot jam into jars, and allow jam to cool before handling open containers. If you splash any on your fingers or hands, run under cool water immediately. (Do not taste test hot jam straight from the pot, no matter how delicious it smells. Licking the lavender-scented spoon is worth a few minutes' wait!)

Try these handy tips!

  • If you're not a seasoned culinary lavender fan, you may find the 1 tablespoon of dried lavender in this recipe a little overpowering. For a delicate first dip into floral flavours, beginners can start with 1 to 1½ teaspoons of lavender, then work up from there—we want you to love your lavender blueberry jam, and this small batch recipe is the perfect place to learn what you like best!

To Freeze

  • Can't go through a full half pint jar in 2 weeks, no matter how much you love it? If hot water bath canning isn't your jam, freeze it! Choose smooth-sided jars in a size you can use up in 2 weeks so you can thaw as needed. Fill to 1-inch (2½ cm) below the rim so jam has room to expand, then freeze for up to 6 months.

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