When we went apple picking at Fishkill Farms last fall I was so excited to find fresh lavender that I may have over picked, and wound up with a large mason jar full of dried lavender in my pantry, so I decided to spend some time coming up with new, interesting ways to use it. These fresh blueberries in a lavender and vanilla bean syrup are quickly becoming one of my favorite recipes! Not only do I absolutely love the way these flavors work together, I love how versatile this blueberry topping is. I canned quite a bit of these, giving the jars as gifts and stocking my own pantry. Opening a jar is such a treat – the blueberries instantly remind me of summer, and the vanilla and lavender add a warm, rich flavor to them.
I don’t use the word divine often, but these really are just that – I use them on top of waffles, pancakes, ice cream, french toast, crackers and cheese, cakes… I’m still discovering delicious ways to use this blueberry topping! The jars make amazing gifts too, just tuck them into a small basket with some pancake mix for a lovely and tasty homemade gift. I’ve included some free printable jar tags below (no labels required!).
Another great thing about this? It comes together so quickly and easily. Start by making a vanilla bean simple syrup and filling jars with fresh blueberries. Pour the warm syrup over the berries, tuck in some lavender and seal. It really is that simple and the end result is a gorgeous looking jar and just about my favorite canning recipe to use as gifts because it’s something so different – you can’t just run down to the supermarket and get something like this – the jars just look so pretty they automatically lend themselves to gift giving. You can easily adjust this recipe by simply making more or less syrup. If you’re not canning these, just use a heatproof jar or bowl, allow to cool, then refrigerate.
To start you’ll need:
6 pints Blueberries
4 Cups Water
4 Cups Sugar
1 Vanilla Bean, split
6 1/2 pint Ball Jelly Jars with lids and bands
Fresh or Dried Lavender (I picked a whole lot of lavender at Fishkill Farms this summer, and dried it at home so that’s what I’ll be using)
First rinse the berries.
- Begin making your simple syrup: Combine the water, sugar and vanilla bean in a medium saucepan. Bring to a boil, stirring occasionally, then reduce the heat and allow to simmer for 15 minutes.
- Preheat your canning jars.
- Once the syrup is done, remove from the heat to cool slightly.
- Quickly, while the jars are still hot, fill them with blueberries, then pour in the vanilla bean syrup. Leave 1/2 inch headspace at the top to ensure a proper seal. Before placing the lids on, tuck a sprig of lavender into the side of the jar.
- Place lids and bands on tightly and process in a waterbath canner for 20 minutes.
Once done, remove them to a towel on the counter and allow them to sit undisturbed.
Always check your seals after 48 hours. The lid should be tight and concave. If you can press the center of the lid up and down the jar has not sealed properly. Refrigerate and eat them within a week or so, or reprocess using the same method.
Enjoy! Pour them on to pancakes, waffles or french toast, over pound cake or ice cream – seriously, I am always on the lookout for another reason to eat more of these blueberries!
If you’re giving these as gifts grab these free printable tags to top your jar!
These are not labels, they are jar toppers, meant to be printed on cardstock or regular printer paper.
Click below to download the full size image. Print on cardstock or paper.
Cut out each circle and place is under the ring of you jar, then screw the ring back on.
What happens if your mouth is watering after reading this (it should be) and you don’t have a canner? You could make a small batch and refrigerate it, eating it within a few days, or you can grab a few simple supplies and beginning canning! A water bath canner can be as simple as a large pot with a basket insert. You’ll want special tongs for handling the hot jars and a magnetic tool to pick up hot lids. For years I used my own stock pot, with a plastic basket and some simple tools that cost me about $20 and lasted through many, many canning sessions. You can get them here:
If you don’t have a suitable pot you can buy a waterbath canning system for under $20:
Of course, now I’m out of fresh lavender, I guess I’ll be heading back to Fishkill Farms soon!