Black and Blue Jam

black and blue jam with muffin and blueberry honey with berries on the counter

Preserving food is something that goes far back in my family– as far back as it does with most families from central Pennsylvania. Past generations grew up in this area with little money, so producing food was a necessity. Gardens were maintained and hunting trips were scheduled to stock the freezer and the pantry.

In my own family, my grandparents and all of their children knew how to can and dry the produce from the gardens. In fact, my grandmother’s Mason and Bell jars still float around our kitchens! Jam and jelly recipes have been passed down as well: peach and strawberry preserves are family favorites. This Black and Blue Jam offers a new twist to the classic berry jams that were made in midsummer, when the vines of wild blackberries and raspberries would bend under the weight of their fruit.

Mixing berries in jams and jellies is nothing new, but adding lemon and lavender gives these preserves a special twist to a classic recipe. Lavender adds a delicate, elegant touch to the fruits. Other flowers could be infused into the jam as well-dandelions, violets, or even white clover blossoms would be great as well!

Black and Blue Jam made with blackberries, blueberries, lavender tea and eastern shore honey

Sweet Black and Blue Jam

We always encourage you to play with our recipes and make them your own. Try adding in other fruits, or infuse different blossoms into your recipe.

  • A little grapefruit or orange would add brightness to this jam
  • Mix in strawberries
  • Swap out the berries for peaches or apricots for a different twist

If you make a batch of this Black and Blue Jam, post a picture and use the hashtag #waxingkararecipes on Instagram. We love seeing your photos!

Black and Blue Jam

July 3, 2017

  • 20m
  • 1h
  • 1h 30m


  • 2 c blueberries
  • 1 c mashed blackberries
  • 1 c organic sugar (reserve 2T for pectin)
  • 1/2 c Eastern Shore Honey
  • 1/4 c boiling water
  • 2 tbsp. plus 2 tsp. powdered pectin (mixed with 2T sugar)
  • 1 tbsp. dried, food-grade lavender
  • 2 lemons, see instructions


  1. Prepare canner and wash/sterilize 2 half-pint (or equivalent) mason (jelly) jars. Keep jars in hot until ready to use.
  2. Pour boiling water over lavender. You are making lavender tea. Set aside and let steep for 10 minutes, strain and discard flowers.
  3. Place blueberries, blackberries, sugar, honey, and lavender tea in a large, heavy-bottomed saucepan on low heat.
  4. Zest enough lemon to get one full tsp. of lemon zest.
  5. Cut the lemon that you just zested in half; squeeze juice from lemon into a bowl to equal 2 tsp.
  6. Remove the rind and skin and seeds of the second lemon section the lemon to expose just the lemon pulp, chop lemon pulp wedges into 1/2” segments.
  7. Mix 2 Tablespoons of sugar with the pectin and stir pectin sugar mixture into fruit mixture, and bring to a rolling boil over medium heat, stirring often.
  8. Boil, stirring constantly, 5 minutes. Reduce heat to low; stir in lemon zest, chopped segments, and lemon juice.
  9. Cook, stirring occasionally, 3 minutes; remove from heat. Cool 10 minutes.
  10. To test: put some jam on a spoon and place in the freezer to see if it jells enough
  11. Skim off any foam. Ladle hot jam into hot 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. (to seal)
  12. Remove from water and let cool completely (12 to 24 hours). Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.


  • 2
  • 390
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