Saturday, August 17, 2013

Lavender Honey Blueberry Jam

It's national Can it Forward Day hosted by Ball Jars today.  I decided to make a batch of lavender honey blueberry jam after seeing beautiful Nova Scotia wild blueberries at the market this morning.

Nova Scotia wild blueberries are little bits of heaven. They're juicy, semi-sweet bursts of flavor that I can-- and thanks to freezing, I do-- eat year round. They're great in smoothies, as a snack, as a dessert, and as a jam.  This recipe makes a jam that smells and tastes amazing, and it is easy to make.

Both lavender and wildflower honey are light tasting and light colored.  It can be challenging to find lavender honey- if you can't find it, you can make a lavender tea  and put it in the recipe (just reduce it down a bit longer) or using a spice grinder, grind up lavender buds and add it with a light honey (clover or wildflower).

8 cups of wild blueberries (keep them whole)
3.5 cups of sugar
1 cup of lavender honey
1 cup of wildflower honey
Zest and juice of 1 large lemon
1 pouch liquid pectin
Makes 6 medium-sized jars of jam

Give the berries a good rinse and remove the stems as much as possible.  Bring everything to a boil in a large non-stick pot on a medium heat, and skim off the foam.  I like keeping the berries whole- most of them will break down as it cooks, and those that don't give the jam more texture.

I like to cook it down quite a bit before adding pectin, so I lower the heat and let it reduce for about 20 minutes before adding the the pouch of liquid pectin. Once the pectin has been added, I bring it to a hard boil for about 2 minutes, stirring it well before turning the heat off. I immediately put the jam into sterilized jars, and then follow safe canning procedures using a hot water bath to seal the jars. I process them in the hot water bath for 10 minutes.  

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