Place the lavender, ¾ cup water and 1 cup of the sugar in a saucepan. Bring the water to a simmer and stir until the sugar is dissolved. Remove the pan from the heat and allow the lavender to steep for 15 minutes. Strain the flowers from the liquid.
Place several small plates in the freezer to check the consistency later in the process.
Place the blueberries, the remaining sugar and 3 tablespoons of water in a heavy-bottomed saucepan. Heat slowly, then add the lemon juice when the mixture is simmering. Continue to cook, crushing the blueberries with a spoon as they cook. After about 20 minutes, add the lavender and sugar mixture. Continue to simmer the mixture for 1¼–1½ hours, stirring occasionally.
To check if the preserves are ready, spoon a small amount onto a chilled plate and leave in the freezer for 5–10 seconds. When the preserves are ready, they should hardly move if the plate is shaken.
Remove from heat and allow the preserves to cool. Place in clean jars and cover. The preserves will keep in the refrigerator for 4–6 weeks.
Makes 4½ pint jars
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"We like it best warm from the oven, with milk on top."