• Prepare canner and wash/sterilize 2 half-pint (or equivalent) mason (jelly) jars. Keep jars in heat until ready to use.

For the Tea

• Pour boiling water over lavender. You are making lavender tea. Set aside and let steep for 10 minutes, strain and discard flowers.

For the jam

• Place blueberries, blackberries, sugar, honey, and lavender tea in a large, heavy-bottomed saucepan on low heat.
• Zest enough lemon to get one full tsp. of lemon zest.
• Cut the lemon that you just zested in half; squeeze juice from lemon into a bowl to equal 2 tsp.
• 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.
• 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.
• Boil, stirring constantly, 5 minutes. Reduce heat to low; stir in lemon zest, chopped segments, and lemon juice.
• Cook, stirring occasionally, 3 minutes; remove from heat. Cool 10 minutes.
• To test: put some jam on a spoon and place in the freezer to see if it jells enough
• 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)
• Remove from water and let cool completely (12 to 24 hours). Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.