Preparing the Ingredients

1. Wash and dry the blueberries thoroughly. If using fresh lavender, bruise the buds gently to release their essential oils.
2. Zest and juice the lemon.

Cooking the Jam Base

1. In a large saucepan, combine blueberries, honey, lemon juice, and zest over medium heat.
2. Mash the blueberries slightly with a potato masher or fork.
3. Bring to a simmer, stirring frequently, until the mixture thickens slightly. Add powdered pectin for a firmer consistency, if desired.

Infusing with Lavender

1. Stir in the lavender buds and let the mixture simmer for an additional 5-10 minutes.
2. Strain out the lavender buds for a smoother jam, or leave them in for a rustic look.
3. Taste and adjust sweetness with additional honey if needed.

Canning and Storing

1. Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace.
2. Seal the jars and process them in a boiling water bath for 10 minutes to preserve them.
3. Alternatively, store the jam in the refrigerator for up to 3 weeks.