This small batch of blueberry jam is infused with a soothing hint of lavender, lightly complimenting the berries. Ingredients: 4 cups fresh blueberries (3 1/2 cups mashed) 1/4 cup lemon juice 1 cup sugar 2 tbsps Certo pectin crystals 1 tbsp dried lavender flowers 1 coffee filter and string Lightly mash the blueberries in a large pot using a potato masher. Put the lavender flowers (give them a little crush first) in the coffee filter and tie up to form a bundle. Use 2 tablespoons of lavender if you want a more pronounced essence. Add the lemon juice and lavender bundle to the berries in the pot and bring to a boil. Then simmer on medium heat, stirring regularly, for 10 minutes. Remove lavender. Stir the sugar and pectin together and add to the pot. Return to a boil for 2 full minutes stirring constantly. Remove from heat and stir for 3 minutes. Pour into sterilized jars. My sterilizing method of choice is to pour boiling water into the jars (with a piece of cutlery standing in them to avoid cracking the jars) then submerging the lids in boiling water just before using them. Using a large funnel for filling really does help keep the mess to a minimum! This recipe makes about 2 cups of jam. It can be refrigerated or, if you want to keep it on the shelf before opening, process in a hot water bath for 10 minutes. Always remember to refrigerate after opening though.