Raspberry Lavender Jam

by brittany on July 20, 2013

raspberry lavender jam

Every year, our kitchen becomes a factory-ette for a day or two, churning out at least a couple varieties of jams.  These will line our pantry shelves, waiting for their golden toasty moment in the sun when we so welcome their bright fruitiness in the middle of winter.  Some are destined to be Christmas gifts or housewarming presents, and others (usually the ones with the funky labels that I couldn’t scrub off the jars) patiently wait for their turn on our breakfast table or lunch sandwiches.

Of all the preserves I’ve made, Raspberry Lavender Jam is a perennial favorite (closely tied with vanilla apricot).  Don’t worry–there’s no hitting-over-the-head-with-floral-blech in this jam.  Not one bit.  Even though the word “lavender” in the name of a jam might freak you out, this recipe contains just the right amount to bring out the natural floral qualities of the fruit; it won’t make you wrinkle your nose and wonder when your grandma lost her sense of smell and began dousing herself in perfume.

raspberry lavender jam

This jam is everything good about jam:  packed with fruit, sweet, tangy, and multi-dimensional.  People love it as gifts (though it might take them awhile to open the jar because they’re nervous about the lavender, too).

raspberry lavender jam

Raspberry Lavender Jam  (loosely based on a Ball pectin recipe)

Note:  this is a pretty giant recipe, because I like making enough to share, but feel free to scale it down

Note #2:  unless you have a giant canner, you will probably need to process these in two batches, though you can make the jam all at once

Yield:  about 12 jars of jam, 8 oz. each


1/4 cup dried culinary lavender buds

8 cups of washed and smashed raspberries (I do this with a potato masher–you want 8 cups after smashing)

9 Tablespoons pectin

6 cups sugar

Pinch of salt


Grind the lavender to a coarse powder with a spice grinder or well-cleaned coffee grinder.

Prepare your water bath canner, sterilize your jars, and heat up your lids according to canning guidelines (either from the pectin container, the canner manufacturer, or the USDA).  Here are my quick instructions for prepping:

  • Put the metal canner thingy in the bottom of your giant water bath canner.  Put your empty jars in the canner and fill it with water abut 2″ above the height of the jars.  With the lid on, bring the whole thing to a boil for 10 minutes to sterilize the jars.  Set a clean towel (folded in half because that’s the way my mom does it) on the counter.  Remove the jars (dumping out the water into the canner) with jar-clamping tongs and set them gently on the towel.
  • Meanwhile, put the lids (not the rings) in a small saucepan and heat them barely to a simmer, then turn off the heat.  If you boil them, you might ruin the seals.  Leave the lids in the water until you’re ready to use them, then remove them one at a time with tongs.

Put the raspberries in a large saucepan and gradually stir in the pectin.  Over high heat, bring the mixture to a rolling boil, stirring constantly.  Add the sugar, salt, and ground lavender, stirring to dissolve the sugar.  Return the mixture to a rolling boil for one minute, stirring constantly.  Remove the pan from the heat and skim the foam off the top (and put it in a little dish for you to enjoy later).

Ladle the hot jam into your prepared jars, leaving 1/4″ headspace.  Wipe the rims of the jars with a clean cloth, apply the lids, then screw on the rings finger-tight.  Using the jar-clamping tongs, set the filled jars in the water bath canner, making sure the water is about 2″ above the level of the jars, and put the lid on the canner.  Bring the canner to a boil for 10 minutes, then turn off the heat, remove the lid, and let stand for 5 minutes.

Remove the jars with the jar-clamping tongs and set them on the folded towel, leaving a little space between the jars.  Make sure your towel is in a location where you won’t mind leaving the jars, because you want to let them sit overnight to cool without disturbing them.

The next day, check to see if your lids sealed.  The button in the middle shouldn’t flex up and down, and they should all have the same dull sound when you tap them with a fingernail.  If any of your jars don’t seal, put them in the fridge for sooner consumption.  Store the sealed jars for up to a year in a spot where they won’t get much sunlight.

raspberry lavender jam

{ 2 comments… read them below or add one }

Nicole July 26, 2015 at 9:07 AM

Thank you, Brittany!

I’ve tried adding vanilla bean and rose petals to my raspberry jam – both quite good. I was thinking about lavender this time, but was unsure of the proper amount to use. And then I found your blog!

Thanks so much….great jam. 🙂



brittany July 26, 2015 at 6:49 PM

Thanks Nicole! This is one of my favorites. I usually alternate years between Raspberry Lavender and Apricot Vanilla. This year, though, I might try nectarine.


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