Lavender Jam Recipes

Lavender blossoms are well known for their aromatic oils and use in flower arrangements and potpourris. They are also used to flavor breads and desserts. You can turn fresh or dried lavender blossoms, alone or combined with other fruits, into flavorful jam that you can keep for several weeks in your refrigerator.

Lavender Jam

Mix together a handful of dried lavender blossoms with 1/4 cup of sugar, 2/3 cup of port wine, 1/3 cup of crème de cassis, and 1/2 cup of water. Put it in a saucepan and boil gently until it gets syrupy, about 30 minutes. Stir occasionally so the sugar doesn't stick. Put the jam in a glass jar that you can seal and refrigerate.

Lavender Raspberry Jam

Mix 3 cups of fresh or frozen, thawed raspberries and 1 cup of shredded, dried lavender leaves in a glass or stainless steel bowl. Refrigerate overnight. The next morning, heat the raspberries and lavender over low heat; when the raspberries begin oozing juice, bring to a boil. Add 2 1/2 cups of super-fine sugar and stir until the sugar is dissolved. Boil for about 5 minutes over low heat, stirring constantly to avoid sticking, then pour into jars. This jam tastes best when it is allowed to sit in a refrigerator for a week or two.

Lavender Blueberry Jam

Cut a piece of cheesecloth 6 inches square. Put 2 tbsp. of dried lavender flowers into the middle and tie into a bundle with twine. Put one 11.5-oz. can of frozen white grape juice concentrate, 3 cups of fresh, washed blueberries, and the bundle of lavender blossoms into a heavy saucepan. Boil gently for about 20 minutes, stirring constantly to prevent sugar from sticking. Remove the lavender and cool. When you touch the jam and it jells on your finger, it is done. If isn't, cook over low heat for another 20 minutes and check it again. Pour the jam into two pint jars. You can keep this jam in the refrigerator for up to a month.

Lavender Rhubarb Jam

Mix 6 cups of finely-chopped rhubarb, 2 1/2 cups sugar, the juice of 1 lemon, and the flowers from 5 or 6 springs of fresh lavender. Cover and refrigerate overnight. Strain the mixture, collecting the juice. Add 1 cup of honey to the juice and simmer for 4 to 5 minutes. Add the rhubarb mixture plus the juice of another lemon and boil over low heat for 5 to 6 minutes, skimming off any foam. Stir constantly to the sugar doesn't stick. Remove from the heat and use potato masher on any solid pieces of rhubarb that remain. Cool and use your finger to test the jell. If the jam doesn't set, gently boil the jam for 4 or 5 more minutes.