Blueberry Lavender Rhubarb Jam and a Spring Recipe Round-Up

Winnie Abramson, ND

By Winnie Abramson, ND

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Today is Friday, the day I set aside each week to write up a post with an eco-friendly focus.
Since the official first day of summer will be upon us very soon, I’m putting the spotlight on the seasonal foods of spring today.

I made this jam with what seemed to be the last of the locally available rhubarb. Instead of the more typical strawberry rhubarb combination, I tried blueberries in this batch (which was adapted from a recipe by Mrs. Wheelbarrow). I was so very pleased with the deep purple hue of these preserves, and I just love the subtle flavor of both the honey and the lavender.


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I could read other food blogs and look for recipes to share here for hours on end. If I somehow missed your spring recipe, though, please accept my apologies :)

Spring Deliciousness from Across the Web:

Savory Spring Recipes:
Asparagus Caesar Salad from Sassy Radish
Pickled Asparagus from Mrs. Wheelbarrow
My Shaved Asparagus Salad over at eHow
Asparagus with Butter and Soy from Lottie and Doof
Best, Easy Asparagus Recipe from Return to Sunday Supper
Pickled Garlic Scapes from Glutton For Life
Spinach Salad with Spicy Tomato Vinaigrette from Bunkycooks
Wilted Dandelion Greens with Toasted Mustard Seed from The Nourished Kitchen
My Spring Garden Greens Salad
Stinging Nettle Soup from A Little Zaftig
Melissa Clarks’s Prosciutto, Butter, and Radish Crostini at Gilt Tast
Bulgur Salad with Lemon, Radishes and Mint from Tastefood
Spring Panzanella from Happyolks
Fresh Pea Risotto From What’s Gaby Cooking
Sauteed Peas with Yuzu Kosho from White on Rice Couple
Sorrel Pesto from Healthy Seasonal Recipes
Salad of Morels, Fiddleheads, Ramps and Farro from Hunter, Angler, Gardener, Cook

Sweet Spring Recipes:
Homemade Elderflower Syrup from Georgia Pellegrini
Rhubarbaritas from The Local Kitchen
Strawberry Vodka and Strawberry Vodka Lemonade from Washington’s Green Grocer
Rainier Cherry Muddler from Sprouted Kitchen
Small Batch Strawberry Vanilla Jam from Food in Jars
Strawberry Freezer Jam with Moscato from Andrea’s Recipes
Spruce Tip Jelly from Hitchhiking to Heaven
Rose Petal Jelly from An Edible Mosaic
Lilac Ice Cream from Cookblog
Rhubarb Vanilla Compote with Coconut from Verses From My Kitchen
Rhubarb Mostarda from What Julia Ate
Strawberry Rhubarb Crisp from 17 and Baking
Strawberry Rhubarb Shortcake from Two Peas and Their Pod
Rhubarb Pop Tarts from Eating From the Ground Up
Rhubarb Almond Coffee Cake from Not Derby Pie
Cherry Clafoutis from Eat Live Travel Write
Cherry Basil Sorbet from Kitchen Confidante
Easy Strawberry Sorbet from Cookin Canuck
Faiselle Mousse with Fresh Berries from Tartelette
Blueberry Ice Cream Pie from Merry Gourmet

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Recipe for Blueberry Lavender Rhubarb Jam

Servings: 2 1/2 cups


  • *16 ounces one pound trimmed and chopped rhubarb
  • *8 ounces blueberries organic and homegrown if possible
  • *2/3 cup organic sugar
  • *3.5 ounces wildflower honey
  • *Juice of two limes or 1 lemon
  • *leaves from 3-4 sprigs fresh culinary lavender- optional


  • 1. Mix rhubarb with sugar in a bowl and allow to sit for 2 hours.
  • 2. Strain out the rhubarb and add the liquid and sugar to a 3-4 quart non-reactive pan. Add the honey and bring to a boil.
  • 3. Using a candy thermometer to measure, allow temperature to come to 222°, stirring constantly.
  • 4. Add the rhubarb, berries, citrus juice and lavender, bring back to a boil and cook for 5 minutes. Skim foam if necessary.
  • 5. Funnel into sterilized jars and wipe the rims; place lids on jars and screw on rings.
  • 6. Process in a boiling water bath for 10 minutes.
  • 7. Remove jars and allow to cool for 24 hours on the counter.

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