In the realm of culinary creativity, it is encouraged to always try new things. Rather it be something strange like pineapple and pizza, or a perfectly harmony like peanut butter and jelly. Now, we have a delicious floral combo for you in this stunning blueberry lavender preserves recipe.
You can use these preserves for a variety of things, from on homemade bread, to delicious desserts! Preserves are a simple way to make something to make a simple dish full of unique flavors.
How to Make Blueberry Lavender Preserves
Note: You’ll need some equipment, like a Dutch Oven, pint canning jars and a food processor for this recipe. (A complete list of ingredients and equipment can be found at the end of this post.)
The Steps
Begin by rinsing the blueberries under cold water and removing any stems or debris.
In your food processor (or you can use a mortar and pestle), combine your 2 cups of sugar, and dried lavender buds.
Process the sugar lavender buds are mostly combined with the sugar. It is okay if you still see specs.
In your Lodge Dutch Oven, combine the blueberries and water of medium low heat. Let the blueberries simmer until the blueberries release their juices and there is a thin syrup in the pot. You can smash the blueberries slightly, but do not mash fully.
Once the blueberries have simmered (about 5 minutes), remove the berries with a slotted spoon and set aside.
Add in the lavender sugar to the syrup in the Dutch oven. (Note: I like to save a small amount of the sugar for topping later.)
Let the sugar fully dissolve and then turn up the heat to high and allow for a rolling boil. Boil for 5-7 minutes for thicker syrup, and 3-4 for thinner syrup. (Note: I would highly recommend wearing long sleeves for this step to avoid any splashing from the syrup while boiling.)
After the syrup has boiled down, add in the blueberries you set aside and smash them in with a spoon. Boil again for another 5-7 minutes. The longer you boil for, the thicker or a preserve you will have. Just be cautious, do not burn them to your pot. I would not boil for over 10-13 minutes.
Remove from heat and add in the juice form one lemon and stir.
Using a ladle or a funnel, place preserves in to jars and clean off the rims with a warm washcloth. Place the lids on finger tight.
Congrats! You’ve made your very own preserves! You can choose to water bath can the jars (always follow USDA recommendations when canning), or you can store them in the fridge for 10 days, or freezer for 3 months.
Enjoy over some ice cream, in a pastry, on cheesecake, yogurt, over pancakes, or by itself!
Here is the print-friendly recipe for your convenience:
PrintBlueberry Lavender Preserves
Ingredients
Ingredients:
- 2 pints fresh blueberries
- 1/2 cup water
- 2 cups granulated sugar
- 3 tablespoons dried culinary lavender buds
- Juice of 1 lemon
Equipment:
- Dutch Oven
- Wooden Spoon
- Slotted Spoon
- Food Processor
- 2 pint canning jars with lids
Instructions
- Begin by rinsing the blueberries under cold water and removing any stems or debris.
- In your food processor (or you can use a mortar and pestle), combine your 2 cups of sugar, and dried lavender buds. Process the sugar lavender buds are mostly combined with the sugar. It is okay if you still see specs.
- In your Lodge Dutch Oven, combine the blueberries and water of medium low heat. Let the blueberries simmer until the blueberries release their juices and there is a thin syrup in the pot. You can smash the blueberries slightly, but do not mash fully.
- Once the blueberries have simmered (about 5 minutes), remove the berries with a slotted spoon and set aside.
- Add in the lavender sugar to the syrup in the Dutch oven. (Note: I like to save a small amount of the sugar for topping later.)
- Let the sugar fully dissolve and then turn up the heat to high and allow for a rolling boil. Boil for 5-7 minutes for thicker syrup, and 3-4 for thinner syrup. (Note: I would highly recommend wearing long sleeves for this step to avoid any splashing from the syrup while boiling.)
- After the syrup has boiled down, add in the blueberries you set aside and smash them in with a spoon. Boil again for another 5-7 minutes. The longer you boil for, the thicker or a preserve you will have. Just be cautious, do not burn them to your pot. I would not boil for over 10-13 minutes.
- Remove from heat and add in the juice form one lemon and stir.
- Using a ladle or a funnel, place preserves in to jars and clean off the rims with a warm washcloth. Place the lids on finger tight.
Notes
You can choose to water bath can the jars (always follow USDA recommendations when canning), or you can store them in the fridge for 10 days, or freezer for 3 months.
Enjoy over some ice cream, in a pastry, on cheesecake, yogurt, over pancakes, or by itself!
