Ingredients

The following ingredients have 4 Servings
  •  2 1/4 cups crushed blueberries (about 1 1/4 lbs)
  • 1 tablespoon lime juice (from 1 lime)
  • 1 teaspoon lime zest (from 1 lime)
  • 1/2 package regular powdered pectin
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups crushed blackberries (about 1 lb)
  • 1 cup crushed blueberries (about 3/4 lb)
  • 1 tablespoon lemon juice
  • 1/2 package regular powdered pectin
  • 3 cups granulated sugar
  • 1 tablespoon dried, food-grade lavender
  • 1/4 cup boiling water
  • 2 1/2 cups chopped blueberries (about 18 ounces)
  • 3 cups granulated sugar
  • 1/2 cup honey
  • 1 tablespoon lemon juice
  • 1 pouch liquid pectin

Instruction

  • Prepare canner and wash/sterilize 5 half-pint (or equivalent) mason jars. Keep jars in hot (not boiling) water until ready to use.For blueberry lime, place blueberries in a large, heavy-bottomed saucepan along with lime juice and zest. Further crush berries with a fork or potato masher. Whisk pectin mixture into blueberries, and cook over medium-high heat until mixture reaches a full roiling boil that cannot be stirred down. Stir in sugar, then return to a full rolling boil; boil for exactly 1 minute, stirring constantly.For blueberry blackberry, place berries in a large, heavy-bottomed saucepan along with lemon juice. Further crush berries with a fork or potato masher. Whisk pectin mixture into berries, and cook over medium-high heat until mixture reaches a full roiling boil that cannot be stirred down. Stir in sugar, then return to a full rolling boil; boil for exactly 1 minute, stirring constantly.For blueberry honey lavender (liquid pectin), pour boiling water over lavender. Set aside and let steep for 5 to 10 minutes, then strain and discard flowers. Place blueberries, sugar, honey, lemon juice, and lavender liquid in a large, heavy-bottomed saucepan. Bring to a full rolling boil over medium-high heat and boil for a full 2 minutes. Stir in liquid pectin, then return to a rolling boil that cannot be stirred down; boil for exactly 1 minute, stirring constantly.Remove saucepan from heat and skim off any foam. Ladle hot jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.