Blackberry Lavender Jelly

19 Sep


The other day I was in my local fruit and vegetable shop and I noticed they had some gorgeous local blackberries available.  The deep purple (almost black) berries were fat and plump and perfectly ripe.  I knew I had to buy them but wasn’t yet sure what I would do with them.

When I got home I took a little tea break in my garden and noticed my neglected overgrown lavender plants.  Usually I’m not a huge fan of using lavender in cooking and baking but I thought the dainty lavender perfume  would match perfectly with the tart blackberries without giving it that soapy  aftertaste that I’m not so fond of.

So I decided to make some homemade Blackberry Lavender Jelly and I’m so happy I did.  It turned out to have the perfect amount of tartness and sweetness paired with a delicate hint of lavender.  It’s a quick and easy recipe that is perfect for serving with fresh out of the oven biscuits.  We’ve already gone through two of the three bottles so I think I’ll have to whip up one more batch before blackberry season is over.  Maybe a Blackberry Lavender Crostata would also be appreciated by friends and family.


Read on for recipe…

Blackberry Lavender Jam

3 cups blackberries
3 cups sugar
3 Tbsp blood orange juice (or any other citrus juice)
1 tsp chopped lavender
1 apple peeled and quartered

1. Mash the blueberries in a bowl and place in a heavy bottomed sauce pan.
2. Add sugar, orange juice and lavender and bring to a boil.  Add the quartered apple pieces.
3. Reduce heat and let simmer for about 15-20 minutes,
4, Remove apple pieces and pour blackberry mixture through a sieve.  Pour sieved mixture into prepared sterilised bottles.


*If you want a firm thick jelly you can also add a few spoons of pectin to the mixture before boiling



17 Responses to “Blackberry Lavender Jelly”

  1. giova brusa September 20, 2013 at 12:28 #

    It looks so yummy and easy, unfortunately those blackberries here are so very expensive. Jams and marmalades are my favorite thing, and those biscuits… yummmm!

  2. barbedwords September 20, 2013 at 14:14 #

    Looks delicious! I picked hundreds of yummy blackberries whilst in England but haven’t seen any to pick in Rome and, sadly, they are extremely expensive in my local supermarket!

    • Jillian In Italy September 20, 2013 at 22:54 #

      They are quite expensive. But this jelly recipe is definitely worth it!

  3. Stephanie September 22, 2013 at 13:27 #

    Thanks for this delicious recipe!

  4. Katie April 4, 2014 at 22:03 #

    This looks divine! I can’t wait until the farmer’s market opens next month so I can get my hands on some blackberries.

  5. Katherine Nobles November 16, 2014 at 03:20 #

    How much does this make? I’d like to know how many jars to have available.

  6. ginawdw April 6, 2015 at 17:56 #

    This looks super-easy–and yummy; thank you for sharing it! … Just one thing: There’s a bit of a typo; it should read ‘blackberries’, in instruction number one, not ‘blueberries’! 😉

  7. Beth Castro July 25, 2015 at 02:39 #

    This looks amazing but could I make it without the apple?

    • jc September 15, 2015 at 08:22 #

      I’m sure you could but you would end up with a much more liquid jelly as the apple helps it become thicker (it’s used instead of pectin).

  8. CHELSEA July 27, 2015 at 04:31 #

    Does the jelly have to be stored in the refrigerator?

    • jc September 15, 2015 at 08:17 #

      I think if the jars are sterilised correctly they can be kept safely out of the fridge. Because I’m paranoid of poisoning my family I personally always keep them in the fridge 😉


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