Blackberry Lavendar Jam
From Ball Fresh Preserver, Food in Jars

Makes 6 half pint jars


Ingredients:

  • 3 pounds blackberries (about 6 cups crushed)
  • 2 ½ cups granulated sugar
  • 2 tablespoons Ball Classic Flex Pectin
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon lavender

Instructions:

  1. Prepare a boiling water bath and 6 half pint jars.
  2. Place the blackberries in a large pot and cover them with fresh, cool water. Agitate the berries gently to help release any leaves or twigs. Drain and repeat. 
  3. Using a potato masher, crush the berries into a chunky pulp. Whisk the sugar and pectin together and add to the fruit. Stir to combine.
  4. Tuck the lavender into a tea strainer or tie it up in a length of cheesecloth and add it to the pan. Let the lavender infuse into the berries for at least an hour.
  5. When you’re ready to cook, place the pot on the stove over high heat and bring the berry pulp to a boil.
  6. Reduce the heat to medium-high and cook the fruit for 8-10 minutes, until the jam sheets off your spoon and passes a set test. Stir in the lemon juice.
  7. Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rim, apply the lid and band, and process in a boiling water bath for 10 minutes. Repeat and complete this step for each jar to avoid assembly line filling.