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! :)

Blue Ribbon Recipe

Wonderfully tart, this jam is simply scrumptious atop warm biscuits! Mmmm.... Test Kitchen Avatar The Test Kitchen


★★★★★ 6 votes

15 Min
No-Cook or Other


  • 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

How to Make Strawberry Blackberry Jam with Lavender


  1. Start by washing and finely chopping the fruit. Once chopped, mash with a fork or a potato masher.
  2. Add the lime juice, lavender, stevia and sea salt. Stir to thoroughly combine.
  3. Add the pectin and stir for 3 minutes, making sure the pectin is fully dissolved.
  4. Ladle the jam into jars. I used 5 4-oz jelly jars and had a few Tbsp leftover.
  5. Let 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. :)

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