Small Batch Mixed Berry and Lavender Jam
I love making my own jams. Especially when the fruit is so fresh and flavorful like it is in the summer.
The other day we went to a small lavender farm (want to see a photo, hop over to Instagram). It was really cool to see the beautiful purple lavender flowering plants growing, and it was such a beautiful day. It was also cool to see them distilling the lavender into essential oils. We got to learn about the process; it takes 17 pounds of lavender to make 7 to 2 ounces of essential oil (depending on the type of lavender)! While I was there, I picked up some lavender that you can eat. So, I’ll be bringing some fun recipes to you with this wonderful fragrant herb.
The berries I used were all locally grown. I had a mix of blackberries, raspberries, blueberries, and loganberries. Any or all of these will work in this delicately lavender perfumed jam. Strawberries will be great as well, they just weren’t in season up here when I went to the farm to get my berries. Frozen, as well as fresh, will work for this simple jam.
So often, jam recipes are way too much for me to use though. That’s where these small batch jams come in! Small enough that you don’t have to spend a fortune on fruit. Small enough that you can eat the batch before it goes bad. And, if you’re like me, I don’t go through the canning water bath process so it works well for me to have a smaller amount. If you like these small batch jams, check out my recipe for Small Batch Cherry-Lime Jam here.
Small Batch Mixed Berry and Lavender Jam Recipe
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- 3 cups or 1.5 pounds mixed berries (blackberries, raspberries, blueberries, strawberries, etc.)
- ¾ cup sugar
- 2 teaspoons dried lavender blossoms
Place berries and sugar in a medium non-stick saucepan, and bring to a simmer, stirring frequently. Cook for 5 minutes. Pour cooked berries and syrup into a colander resting over a large bowl. Allow the berry syrup to drain. Return the syrup to the pan, and bring to a boil over medium-high heat. Reduce heat to medium, and reduce the syrup until thickened, about 20 minutes.
- Return berries and any additional juice to the pan, add the lavender blossoms, and bring to a simmer for about 15 minutes, until desired consistency is reached.
- Pour into a squeaky clean jar, and refrigerate up to 3 weeks, or process for canning in a water bath.
I don’t actually go through the canning process (especially for this small of an amount of jam), but if you would like to do so, please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.