My brave Vermont quest to bring together food-love and mom-life.


Blueberry-Lavender Jam 3

Posted on July 30, 2009 by crankycheryl

At last we got it together to organize a summer playdate with some friends.  Though the weather report on Sunday was threatening something torrential, the skies were clear as the day went on and so we rallied our various troops and headed off Straight from the pick blueberries.

It was a sticky day and we were hot and crabby.  Still, in between refereeing various fights (all involving my children) and stopping for snacks and water refills and bouts of whining, I had a moment or two to appreciate the act of picking itself.

After two grueling strawberry picking sessions, blueberries feel like a gift.  They’re easy to spot and grow in friendly little clusters and are a comfortable height for picking.  If your place to pick is like ours, your kids, when they’re not busy trapping each other inside the hammock that the farmer is nice enough to provide, can run up and down the rows like the wild baboons they are.

And after three hours of that, after reducing my children to plaintive cries of, “home … home,” we went home, and this is what I made the next day, while the boys loudly channeled Cain & Abel as I shrieked, “THESE POTS ARE HOT!  GET OUT OF THE KITCHEN!”  It was a good time.  Well, no, it really wasn’t.  But when I served this on homemade bread for breakfast the next day and all was silent except for the happy little noises they made, sounding like content little nursing babies, it was very nearly worth it.

Blueberry-Lavender Jam
4-5 cups

  • 4 c. berries, rinsed and picked over to remove stems and “squishers,” then mashed
  • 1/4 c. lemon juice
  • 1 1/4 c. sugar
  • 3 t. Pomona’s Pectin powder
  • 2 t. calcium water made according to Pomona’s directions
  • 1 flower sprig from fresh organic lavender
  1. To read about canning safety, equipment, and much more, visit Canning Food Recipes.
  2. Make calcium water if you haven’t, according to directions enclosed with pectin.
  3. Wash and rinse jars, and let stand in hot water.  Bring lids and rings to boil, turn down heat, and let stand in hot water.
  4. Put mashed berries into pan with lemon juice.  Add the calcium water and stir well.
  5. In a separate bowl, combine sugar and pectin very thoroughly (a whisk works well).
  6. Place lavender sprig into berries and then bring to a boil.  Add the pectin-sugar mixture.  Stir vigorously 1-2 minutes to dissolve the pectin completely.  You can use a slotted spoon to look through the berries to make sure you don’t have clumps of pectin hanging around, which would prevent setting-up.  Return to boil and remove from heat.  Remove lavender.
  7. Fill jars to 1/4″ of top.  Wipe the rims clean with a clean dish towel or cloth napkin.  Place a lid and a band on top, screwing band on firmly.  Place in boiling water deep enough to cover, and boil for 5 minutes (adding 1 minute for every 1,000 ft. above sea level).  Remove from water.  Let jars cool and listen for the satisfying snapping sound as the lids form a vacuum seal.  Verify the seal by pressing down in the lids’ centers to check that they don’t move.  (If they do move that’s ok, just put the jar in the fridge and use within a couple of weeks.)
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    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

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