Strawberry Blackberry Jam with Lavender

Bela Gaytan


I gathered some blackberries from my property, in the hopes of making some jam... but I didn't have enough. I decided to use up the strawberries from my recent trip to the farmer's market plus the lavender I grow, as well. So delicious! :)

★★★★★ 6 votes
15 Min
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
Wonderfully tart, this jam is simply scrumptious atop warm biscuits! Mmmm....


1 1/2 c
each crushed strawberries & blackberries
3 Tbsp
lime juice
2 Tbsp
lavender leaves, fresh, chopped
30 drops of stevia
few grindings of fresh sea salt
1 1/2 Tbsp
low sugar/no sugar fruit pectin


1Start by washing and finely chopping the fruit. Once chopped, mash with a fork or a potato masher.
2Add the lime juice, lavender, stevia and sea salt. Stir to thoroughly combine.
3Add the pectin and stir for 3 minutes, making sure the pectin is fully dissolved.
4Ladle the jam into jars. I used 5 4-oz jelly jars and had a few Tbsp leftover.
5Let jars sit out for 24 hours at room temperature before storing. These can be stored in the freezer for up to 1 year, or for 3 weeks in the refrigerator. Enjoy. :)

About Strawberry Blackberry Jam with Lavender

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy