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Blueberry Jam with Lemon And Lavender
This blueberry jam with lemon and lavender is easy to make and perfect on toast and scones, as a cake filling or dessert topping and in sauces too.
Ingredients
- 600 g blueberries
- 1 lemon zest and juice
- 1 tbsp dried lavender
- 350 g granulated sugar
Instructions
- Place all ingredients in a pan and heat gently till sugar has completely dissolved
- Raise heat to a boil and boil the blueberry jam till it reaches the setting point at 105 degrees C
- Carefully ladle into sterilised jars and pop on the lids
Video
Notes
Your blueberry jam calories are measured as 1 tablespoon of jam.
The blueberry jam will keep for up 6 months or more in a cool cupboard. Once opened store in the fridge and use within a month.
Serve this blueberry jam on toast and scones, in cakes, with a cheeseboard or as a dessert topping and more.
Nutrition
Calories: 38kcalCarbohydrates: 10gProtein: 0.1gFat: 0.1gSaturated Fat: 0.005gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 0.3mgPotassium: 14mgFiber: 0.4gSugar: 9gVitamin A: 9IUVitamin C: 3mgCalcium: 2mgIron: 0.1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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