If you have never thought of pairing flowers with your food, you really should try it out! There are so many wonderfully delicious flowers and herbs to taste (but do be sure you are consuming ones that are safe to eat—review the following links for more information).
Last year I made delicious lemony-lavender-blueberry-clusters.html with fresh blueberries, lavender buds, and a bit of lemon zest. This year I was inspired to make a jam using a lot of the same ingredients [keep reading for my recipe]. And trust me, you do not need to an expert in the kitchen to make it…I am notorious for failed jams & jellies, just read here about my luck with lilacs, but even I found success with this recipe!
Blueberry Lavender Infused Jam
2 quarts fresh picked blueberries
3 Tbsp. dried culinary lavender
½ cup steaming water
Zest and juice of a lemon
1 (3 oz.) pouch of liquid pectin
4 ½ cups sugar
1 Tbsp. butter
8 (half pint) jelly jars with lids and rings
PREPARATION: Set up your workstation with one kettle to cook your jam in and another one half full with water for canning the jars. Wash and sterilize your jars, and set aside. Tip: you can sterilize the jars for about 5 minutes in the kettle you will use for the hot water bath and then shut the heat off and leave them in there until ready to use.
COOKING THE JAM: Steep the lavender in ½ cup of steaming water for about 15 minutes, then strain out the buds while reserving the liquid. In your kettle over medium-high heat add the blueberries, lavender liquid, lemon zest and juice, liquid pectin, and butter. Bring to a boil while stirring constantly and mashing the blueberries slightly as they cook. Once the mixture is boiling, add the sugar and bring back to a rolling boil that cannot be stirred down. Cook for 2 minutes stirring constantly, and then remove from heat.
CANNING: Carefully remove your jars from the hot water and fill them with the jam to about ¼ inch from the top. Once all jars are filled, wipe off the edges and place the lids and rings on the jars. Place the jars gently into the kettle with hot water and turn the heat back on. Once it comes to a boil, process for 10 minutes. Remove from the kettle and allow to set until all jars are cooled and have created a seal.