Berry Lavender Jam

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“I used a mix of frozen blackberries blueberries and raspberries. You can use one or all three. Top your favorite sliced toast, scones, glaze a pork roast at the very end with this jam or place a teaspoon in a cup of tea hot or iced. Make a flavored mojito.”
1hr 20mins
7 half pint jars

Ingredients Nutrition


  1. Sterilize jars and keep them hot.
  2. Steep the lavender in the hot water and lemon juice for 20 minutes.
  3. Strain and place into a heavy bottom pot cooking to reduce by 1/2.
  4. Thaw and drain berries.
  5. Crush berries and add to lavender tea.
  6. Stir in pectic.
  7. Bring mixture to a boil, stirring constantly.
  8. Add sugar, stirring to dissolve.
  9. Return mixture to a rolling boil.
  10. Boil hard 1 minute, stirring constantly.
  11. Remove from heat.
  12. Skim foam if necessary.
  13. Preserve It:
  14. Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
  15. Wipe jar rim clean.
  16. Place lid on jar and tighten band, just until a point of resistance is met.
  17. Process 10 minutes in a boiling-water canner.
  18. shut off flame and let sit 5 minutes. Remove to a draft free spot without tilting jars.
  19. Cool for 12 to 24 hours.
  20. Remove bands.
  21. Lids should be concave in middle.

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