Rhubarb Lavender Jam

Here is my small batch Rhubarb Lavender Jam.
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 30


  • 1 T. bottled lemon juice
  • 1 1/2 T. Ball Flex Batch no sugar/low sugar


  • In a small saucepan, bring water and lavender to boil. Remove from heat, cover and steep for 15 minutes. Strain water into large bowl, discard lavender. 
  • In a stainless steel pot combine rhubarb and lavender water and heat on medium. Continue to cook mixture until rhubarb cooks down and is tender, about 20 minutes.
  • Using a potato masher break down the rest of the rhubarb. Remember the when the rhubarb gets thick it will boil with a splatter effect.  
  • Add lemon juice and sugar and bring back to a boil.   Add pectin and return to full boil, whisking and boil 1 minute. Remove from heat.  Ladle jam into sterilized jars, leaving 1/4 inch headspace. Process in boiling water bath for 10 minutes.
  • Makes 4 half pint jars. 
Keyword Rhubarb Lavender Jam