Absolutely! Here's a very, very detailed recipe for Blueberry Lavender Jam — a fragrant, fruity, and beautifully floral preserve that's perfect on toast, biscuits, scones, yogurt, or even layered into cakes. It's gently infused with dried culinary lavender to complement (not overpower) the blueberries.
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🌿 Blueberry Lavender Jam
Yields about 3 half-pint jars (roughly 3 cups)
Skill Level: Intermediate
Time: ~1.5 hours (including prep, simmering, and processing)
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🛒 Ingredients
Ingredient Amount Notes
Fresh or frozen blueberries 4 cups (about 600g) Ripe, sweet berries work best
Granulated sugar 2 to 2½ cups Adjust based on sweetness of berries
Lemon juice 2 tbsp (freshly squeezed) Adds acidity and helps set
Lemon zest 1 tsp Optional but brightens flavor
Dried culinary lavender 2 tsp Food-grade only — not ornamental!
Water 2 tbsp For steeping lavender
Liquid pectin (optional) 1 pouch (3 oz) Optional if you want a firmer set
Butter (optional) ½ tsp Reduces foam during cooking
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🔧 Equipment Needed
• Large heavy-bottomed saucepan or jam pot
• Wooden spoon or silicone spatula
• Potato masher (for crushing berries)
• Fine mesh strainer or tea ball (for lavender)
• Cheesecloth (optional, if straining lavender by hand)
• Candy thermometer (optional, for temperature checking)
• Canning funnel (optional, but helpful)
• Sterilized jars with lids and bands (3 half-pint jars)
• Water bath canner or large stockpot (if canning)
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🧑🍳 Step-by-Step Instructions
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🔹 Step 1: Prep the Lavender Infusion
1. Bring 2 tbsp water to a boil in a small saucepan or kettle.
2. Place dried lavender buds into a tea ball, fine mesh infuser, or wrap in cheesecloth tied with string.
3. Steep the lavender in the hot water for 10–15 minutes, covered. The water will become lightly golden and very fragrant.
4. Taste test: It should be pleasantly floral — not perfume-like or bitter. If it's too strong, dilute with a bit of water.
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🔹 Step 2: Prepare the Blueberries
1. Rinse and pick through the blueberries, removing any stems or mushy berries.
2. In a large, wide saucepan, place all the blueberries and gently mash them using a potato masher. Leave some whole pieces for texture.
3. Stir in:
• 2 to 2½ cups sugar (depending on your sweetness preference)
• 2 tbsp lemon juice
• 1 tsp lemon zest (optional)
• The prepared lavender infusion (strained water only)
• ½ tsp butter (optional, reduces foam)
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🔹 Step 3: Cook the Jam
1. Turn the burner to medium heat and stir constantly until the sugar fully dissolves and the mixture starts to bubble.
2. Increase to medium-high heat, bringing it to a rolling boil — a boil that doesn't stop when stirred.
3. Let it boil rapidly for 10–15 minutes, stirring frequently so it doesn't stick or burn.
Optional:
• If using liquid pectin: Stir it in now and boil for 1 more minute, stirring constantly.
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🔹 Step 4: Test the Set
Use one of these methods:
a. Cold Plate Test
1. Place a small plate in the freezer before you start cooking.
2. When ready, spoon a small amount of jam onto the plate.
3. Wait 30 seconds, then push the edge — if it wrinkles, it's ready.
b. Thermometer Method
• Jam sets at 220°F (104°C) at sea level.
• Monitor the temperature with a candy thermometer.
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🔹 Step 5: Optional – Strain or Blend
• If you want a smoother jam or dislike bits of skin, you can blend the jam with an immersion blender or pass it through a food mill.
• Otherwise, leave it chunky and rustic.
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🔹 Step 6: Jar the Jam
1. Remove the jam from heat and let it settle for 2 minutes.
2. Skim any foam off the top (if any remains).
3. Using a canning funnel, ladle the hot jam into sterilized jars, leaving ¼ inch headspace.
4. Wipe the jar rims with a damp clean cloth. Place lids on and screw bands on until fingertip tight.
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🔹 Step 7: Process the Jars (Optional for Long-Term Storage)
1. Place jars in a boiling water bath canner, ensuring water covers the jars by at least 1 inch.
2. Boil for 10 minutes (adjust for altitude if needed).
3. Remove and cool on a towel-lined counter. Listen for the "ping" of sealing!
4. After 12–24 hours, check seals. Any unsealed jars should be refrigerated and used within 3 weeks.
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🧊 Storage
Method Shelf Life
Water-bath canned (sealed) Up to 1 year in pantry
Unsealed or refrigerated 2–3 weeks in fridge
Frozen jam (in freezer-safe jars) 3–4 months
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🍞 Serving Ideas
• Spread on toasted brioche or scones
• Swirled into cheesecake batter before baking
• As a topping for panna cotta or yogurt
• Layered in a lemon-lavender cake
• As a glaze for roasted pork or lamb
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💡 Flavor Variations
• Add 1 tbsp honey for deeper sweetness
• Add a tiny pinch of ground cardamom for exotic depth
• Mix in a splash of elderflower liqueur after cooking for a boozy floral twist
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Chat gpt recipes
Non-FictionWell just like the title states, it's a book that's just basically filled with different recipes i got from ChatGPT out of boredom. Feel free to use them however you please, no need to credit me as they weren't my original ideas. Have fun with them
