Small Batch Blueberry Lavender Jam

By Corinne

Several years ago I traveled to South Africa. While there, one of the wineries I visited had chocolates paired with their wine tastings. One was a rose milk chocolate, another lavender, and the third was a salted dark chocolate. It was the flavours of rose and lavender, flavours that I was much more accustomed to as scents rather than tastes, that I found memorably intriguing. I love to experiment with these floral notes in my cooking, and while it might not be a traditional flavour of jam, I find lavender pairs beautifully with blueberries.

I always make jam in small batches, for three main reasons. Firstly, I would rather have a few jars of several different things rather than 20 jars of the same thing. Additionally, canning in a small batch means you can use less sugar and often skip the packaged pectin. Finally, when you do a small batch its a relatively small investment in time and resources. If you try something new and don’t love it, at least you only have 4 jars rather than 20 and produce, even in season, can be expensive.

I 100% recommend Marisa McClellan and her books on making small batches of jam – Preserving by the Pint and Food in Jars. If you are new to jam making, I can’t possibly do better than to point you towards her instructions for those new to canning.

Culinary lavender can be a bit hard to track down depending on where you live, if you live in Thunder Bay you can find it at the Mystic Garden on Algoma- they have a surprising selection of herbs and spices upstairs.

Time: about 45 minutes

Makes: 5-6 125mL (4fl oz, 1/4 pint) jars – yield will depend a little on the water content of your berries

You will need:

  • 2 lbs of blueberries, rinsed and picked over (remove little stems and unripe berries)
  • 1 1/4 cup granulated sugar
  • 1 1/2 tbsp culinary lavender (it will be the little flower parts – ensure the lavender you source is ok for use in cooking, many times the stuff used for potpourri has been treated with non food safe pesticides or added fragrance)
  • 3 tbsp lemon juice

Prepare jars and hot water bath for canning. I always prepare one more jar than I think I will need. When you are making small batches of jam you are relying on the natural pectin present in the fruit as well as the large surface area of your cooking pan and the small amount of fruit in order to cook off enough liquid for it to set. This means the yield can sometimes be a bit more or less than you expect. See here if you are new to canning for more detailed instructions for this part.

Put the lavender in either cheese cloth (doubled so the little flower bits don’t escape!) or if you have one of those ‘tea balls’ that will work as well. Mix the blueberries, sugar and lemon juice in the pan you are going to cook your jam in. You want a shallow sauce pan rather than a deep pot in order to help with quick evaporation. Allow the blueberries, sugar and lemon juice to sit for about 20 minutes until the sugar has become syrupy. If you prefer a smoother jam, you can use a potato masher to mash up some of the fruit at this point(but don’t mash it all).

When your jars and hot water bath are ready, place the lavender in with your blueberries and start cooking your jam. Over medium high heat, bring the berry/sugar/lavender mixture to a boil. Stir constantly once your jam is boiling. It will foam up a bit at first, but then will settle down.

As it thickens, it might splat and get a little bit messy. Cook for 18-22 minutes. You will know your jam is ready when you draw the spoon through the jam it doesn’t immediately fill in the space and it ‘hisses’. Excuse the oven timer in the following video ūüôā

Here  is a description of the plate test, another way to check for set. I usually remove my lavender at about the 15 minute mark to ease stirring and pouring, and my jam is usually done between 18 and 22 minutes.

Remove your jars from the boiling water and quickly fill jars to about half an inch to the top (you can go a little fuller, to 1/4 inch from the top, but don’t do less than half an inch). Place tops and fasten rings fingertip tight. Process for 10 minutes in boiling water. Remove from water and let cool, testing seal after about 12 hours. Store in a cool dry place. Any jars that do not seal (I’ve only rarely had that happen) should be refrigerated and used first.

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Magic Muffins – Maple Blueberry

By:  Julie

Time:  35 min

Serves:  12-15 large muffins

It’s time for another edition of Magic Muffins! ¬†Last week I was on a blueberry yogurt parfait kick for breakfast. ¬†This week it’s mini-wheats. ¬†I don’t like blueberries on my mini-wheats, so I had some blueberries to use up. ¬†Combine that with a trip to the sugar bush last week and BOOM BABY! Maple Blueberry Muffins.

You Will Need:

  • 1 1/4 cups all purpose flour
  • 1 cup whole wheat flour
  • 3/4 tsp of baking powder
  • 3/4 tsp baking soda
  • 2 tsp cinnamon
  • 3 eggs
  • 2/3 cup applesauce (or oil if you prefer)
  • 1 tsp vanilla
  • 2/3 cup maple syrup
  • 1/2 cup sugar
  • 2/3 cup golden raisins
  • 2 cups of blueberry
  • ¬†1 cup of shredded apple

Prep

Preheat oven to 350F and grease your muffin pans.  You can use paper liners if you wish, but I prefer the slight crisp on the outside of the muffin when they are baked naked.  This recipe removes easily from the baking pan with just a slight coating of cooking spray.

Mix The Wet Ingredients

Whisk the sugar, eggs, maple syrup, vanilla, and applesauce together in a large bowl until smooth.

Mix The Dry Ingredients

Stir flour, cinnamon, baking soda, and baking powder together in a medium bowl.

Combine and Bake

Mix the dry into the wet ingredients until just combined.  Fold in the blueberries, apple, and raisins.  Bake for 20-25 min for extra large muffins (full muffin cups, see picture).  Mine baked for exactly 23 minutes and they were perfect.