Recipe Small Batch Blueberry Lavender 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 toasted slices of our delicious sprouted breads for a blissful breakfast, or refresh with a lovely lift of summer spooned over non-dairy vanilla ice cream.

Enjoy as a spread on your favourite sprouted bread (we love it on hot from the toaster Organic Sprouted Power Oat So Lovely 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 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 powdered fruit pectin
  • 1 tsp lemon juice
  • pinch salt


  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. 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 and salt then mix well.
  3. Transfer to a jar and store in refrigerator for up to 2 weeks (if it lasts that long!).

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