Low Sugar Blueberry Lavender Jam
With blueberries in season, what better way to preserve the harvest than to make some delicious low sugar Blueberry Lavender Jam? A hint of lavender takes traditional blueberry jam over the top!
Equipment
- Water Bath Canner
- 7 half pint canning jars
Ingredients
- 6 cups mashed fresh or frozen & thawed blueberries
- 1 cup unsweetened apple juice preferably organic
- 1 1/2 cups organic cane sugar
- 4 1/2 tbsp bottled lemon juice
- 4 1/2 tbsp Low Sugar/No Sugar Pectin I used Ball RealFruit Low or No Sugar Needed Pectin
- 1 tbsp dried lavender buds
Instructions
- Add mashed blueberries, apple juice, lemon juice and lavender buds to a large stainless steel pan or dutch oven.
- Gradually stir in the pectin and bring to a rolling boil that cannot be stirred down.
- Stirring constantly, add the sugar and bring back to a rolling boil that cannot be stirred down.
- Boil for 1 minute and remove from heat.
- Ladle your jam into hot, half pint jars, leaving 1/4 inch of headspace. Skim off any foam and process in a water canner for 10 minutes.
Notes
If using a brand other than the Ball RealFruit Low or No Sugar Needed Pectin, be sure to read the instructions that come in the package. Different brands may have you add the ingredients in a different order.