Blueberry Lavender Jam Canning Recipe

Blueberry Lavender Jam Canning Recipe


  • 6 cups fresh blueberries
  • 2 1/2 cups granulated sugar
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 tablespoon culinary lavender buds (dried and food-grade)
  • 6 Weck or Le Parfait Jars, sterilized with lids and rubber gaskets


Prepare the Jars:

  1. Ensure your Weck or Le Parfait jars, glass lids, and rubber gaskets are clean and sanitized. Follow the manufacturer's instructions for sterilizing and sealing the jars.

Prepare the Blueberries:

  1. Wash the fresh blueberries and remove any stems or debris.

Cook the Blueberry Mixture:

  1. In a large, heavy-bottomed pot, combine the fresh blueberries and granulated sugar. Stir well to coat the blueberries with sugar and let them macerate for about 30 minutes to release their juices.
  2. After macerating, add the lemon juice, lemon zest, and culinary lavender buds to the pot.
  3. Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently.
  4. Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, or until the blueberries break down, and the mixture thickens. Stir occasionally to prevent sticking.

Fill the Jars:

  1. Carefully remove a hot Weck or Le Parfait jar from the sterilizing bath, empty any water inside, and place it on a clean kitchen towel.
  2. Fill the hot jar with the hot blueberry lavender jam, leaving about 1/4-inch of headspace.
  3. Wipe the rim of the jar with a clean, damp cloth to ensure a clean seal.
  4. Place a sterilized glass lid on top and secure it with the appropriate clamps or bands to hold it in place, depending on whether you're using Weck or Le Parfait jars.
  5. Repeat this process for the remaining jars, ensuring they are filled while both the jam and jars are still hot.

Process the Jars:

  1. Place the filled Weck or Le Parfait jars in a large canning pot or water bath canner, ensuring they are fully submerged in water.
  2. Bring the water to a boil, and once boiling, process the jars for 10-15 minutes, adjusting for your altitude (consult canning guidelines for details).
  3. After processing, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes before carefully removing them from the water bath.
  4. Place the hot jars on a clean kitchen towel or cooling rack to cool completely. You will hear a "pop" as each jar's seal creates a vacuum.

Check the Seals:

  1. Once the jars have cooled, press down on the center of each lid. If it doesn't flex or make a popping sound, the jar is sealed correctly. If a lid does flex or make a popping sound, it hasn't sealed, and you should refrigerate and consume the contents within a few weeks.

Label and Store:

  1. Label your sealed Weck or Le Parfait jars with the date and store them in a cool, dark, and dry place.


Your homemade Blueberry Lavender Jam in Weck or Le Parfait jars is a delightful spread that combines the sweet-tartness of blueberries with the subtle floral notes of lavender. Enjoy it on toast, biscuits, scones, or as a unique topping for desserts and pastries. These preserved jars also make elegant gifts for food enthusiasts.


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