Go Back
+ servings

Black and Blue Jam

Mixing berries in jams and jellies is nothing new, but adding lemon and lavender gives these preserves a special twist to a classic recipe. 
Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins
Course: Condiment
Cuisine: American
Keyword: Black and Blue Jam, blackberry jam, Blueberry Jam, summertime jam
Servings: 12
Calories: 136kcal


For the Tea

  • 1/4 c filtered water boiling
  • tbsp.  food-grade lavender dried

For the jam

  • blueberries
  • blackberries mashed
  • sugar organic, reserve 2T for pectin
  • 1/4  Waxing Kara Honey
  • tbsp.  powdered pectin mixed with 2T sugar
  • lemons juiced and zested


  • 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.



Calories: 136kcal | Carbohydrates: 35g | Sodium: 6mg | Potassium: 87mg | Fiber: 2g | Sugar: 29g | Vitamin A: 65IU | Vitamin C: 17.7mg | Calcium: 15mg | Iron: 0.5mg