Wash the blueberries in cold water, discarding any that are smashed or bruised. Allow to dry in the refrigerator.
Once the berries are dry, toss them with the pectin, sugar and salt. Place the mixture in a heavy-bottomed (preferably stainless steel) pot over medium heat.
Add the white balsamic and bring to a simmer.
Once the blueberries begin to simmer, add the rosemary and lavender.
Increase the heat slightly, stirring constantly, and boil for 1 minute.
Remove the rosemary sprig.
Transfer to sterilized jars, cap and let cool. Store in the refrigerator for 1 month. Alternatively, water-process the jars, then store in a cool, dry place for up to 6 months.
Note: This jam will take 24 hours to set.
* Available at most grocers in the aisle near the Jell-O
1 Tbsp. fruit pectin*
½ cup sugar
Pinch kosher salt
¾ cup white balsamic vinegar
1 2-inch sprig fresh rosemary
5 freshly picked lavender flowers
This article appears in August 2012.