Blueberry Lavender Jam and Citrus Ginger Marmalade

Blueberry Lavender Jam and Citrus Ginger Marmalade

Jam, Jelly, Marmalade. Things I always have in my fridge. And guess what, I never buy it! Smooth some on toast, mix it in greek yogurt, add a dollop to your smoothie, spread it on a pound cake. Make a fancy PB & J. Sometimes you can even add it onto pork chops or steak. Endless ideas and options, and so easy to make!

I love coming up with new flavor combinations to spice up my meals, like this blueberry lavender and citrus ginger. So lovely, fragrant, and spring inspired. Perfect to jazz up the jars and add to a basket for Mother’s Day gifts.

I used to think that making jam meant canning, a lot of time, and a big mess. But it doesn’t have to be that way! Sure, you may have a lot of fruit that you want to cook down and will require 12 mason jars, then canning may be necessary. I cook just enough to fill an 8 ounce mason jar, and store it in my fridge. A jar in there will last up to 6 months, and trust me, it never lasts long enough to go bad! It took me an hour one rainy morning to make both of these lovelies, and they will last us till June, I’m sure!

So don’t be afraid of making jam. For me, it’s about trial and error. Neither of these recipes have pectin in them, because typically blueberries and citrus have enough pectin in them already. If you cook it properly, it should gel up on its own. If it ends up a little runny (which happens to me sometimes), then no biggie, it ends up in my yogurt more than on toast, and the next time, I’ll add pectin or fix up the recipe.

Lets ditch those over processed, super sugary, icky store bought jars and let’s see how easy it is to make your own!

Blueberry Lavender Jam

Blueberry Lavender Jam

Blueberry Lavender Jam

Makes 8 ounce Jar

What You’ll Need:

+ 2 cups fresh or frozen blueberries

+ 2 teaspoons dried lavender (or a few drops food grade essential oil)

+ 1/4 cup sugar ( you can sub with honey)

+ zest of a lemon

Combine everything in a saucepan over medium high heat. Allow to cook and simmer for about 15 minutes, stirring occasionally. You know it’s thick enough when it coats the back of a spoon, and doesn’t run. (Blueberries naturally have enough pectin in them, where you don’t need to put more in. It will thicken on its own.) Ladle into an 8 ounce jar. Store in the refrigerator for up to 6 months.

Citrus Ginger Marmalade

Citrus Ginger Marmalade

Makes 8 ounce Jar

What You’ll Need:

+ 2 grapefruits, pulp, juice, and zest

+ 2 oranges, pulp, juice, and zest

+ 1 Tablespoon grated fresh ginger

+ 1/2 cup sugar

Combine all together in a saucepan over medium high heat. Cook, and bring to a simmer, stirring occasionally, for about 30 minutes, or until thickened. To test, dip a spoon in the pan, and run your finger down the middle. If the marmalade stays put and doesn’t run, it’s ready! Pour into a jar and store for up to 6 months.

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