Blackberry Lavender Jam on Freshly Preserved Ideas

June 10, 2016


This summer, I’m teaming up with the folks at Ball Canning (much like I did last year) to help spread the word about the many pleasures of home canning AND their annual International Can-It-Forward Day. You’ll be hearing lots more about the various CIFD events and the fun new tools they’ve made available online this summer over the coming weeks, so keep your eyes peeled.

To kick off this year’s partnership, I’ve got a recipe for you. I’ve actually developed a series of recipes that will live on the new Tumblr from our Ball Canning friends, called Freshly Preserving Ideas. The first of those recipes, Blackberry Lavender Jam, went live today.

This jam contains a medium amount of sugar, has a mellow hint of lavender, and is just the right balance of sweet and tart. If blackberries are already in season where you live, I encourage you to make this one immediately. And if you’ve still got some time to go, bookmark it for the moment they arrive.

Disclosure: I am a paid ambassador for Ball Canning. 

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20 thoughts on "Blackberry Lavender Jam on Freshly Preserved Ideas"

    1. Ball Canning prefers that you fill one jar, wipe the rim, and apply the lid and ring before moving on to the next one. They just were trying to make that clear.

  • Marisa – general question, I get overly ambitious and do fruit prep one weekend, add sugar and then leave fruit masserating in the fridge until the next week, when I finsh jamming. do you see any problem with this?

    1. A week is kind of a long time to macerate. I try not to let things go more than three days, tops. Otherwise, the fruit starts to ferment.

  • Silly question – what’s the difference between lavender and food grade lavender? I was surprised when your recipe just asked for lavender. Can I just use the lavender growing in my backyard?

    1. Some dried lavenders that you can buy are treated with artificial fragrances, to make them more aromatic. You want to steer clear of those (and that’s why recipes often specify food grade lavender). I typically use dried lavender from Mountain Rose Herbs, but you could try drying the lavender from your garden and then using it.

  • If I use lavender from my garden does it have to be dried? Also, does it need to be removed or can I leave it in? Thanks!

    1. I’ve not made this jam with fresh lavender, so I just don’t know how it will work out. You always want to take it out after the cooking process is done, though, because it will continue to impart flavor and could get bitter.

  • When do I remove the lavender? Before I start the cooking? Or do I cook the lavender with the blackberries, and remove the lavender before I ladle into the jars?

  • The list of ingredients includes lemon juice, but there’s no mention of it in the actual recipe. Where does the lemon juice fit in?

  • I want to split my recipe between lavendar and non-lavendar. Do I have to make 2 batches? I was thinking of putting a small sprig in some of the jars but I read what you said about bitterness.