In a large saucepan, combine the fresh blueberries, sugar, dried lavender, lemon juice, and water. Stir gently to combine the ingredients evenly.

Let the mixture sit for about 10 minutes. This allows the blueberries to release their juices and the lavender to infuse its flavor into the mixture.

Place the saucepan over medium heat. Stir the mixture continuously until the sugar is fully dissolved and the blueberries start to break down, about 5-7 minutes.

Once the mixture is bubbling, increase the heat to medium-high. Add the pectin according to the package instructions, stirring constantly to prevent clumping.

Continue to boil the mixture for about 10-15 minutes, or until it reaches a rolling boil that cannot be stirred down. Use a candy thermometer to check for the desired temperature of 220°F (104°C) for proper jam consistency.

To test if the jam is ready, place a small spoonful on a cold plate and let it sit for a minute. Run your finger through the jam; if it holds its shape and doesn’t run, it’s ready.

If it’s too runny, continue boiling for another 2-3 minutes and test again.

Once the jam has reached the desired consistency, remove it from heat. Allow it to cool for 5 minutes.

Using a ladle and a jar funnel, carefully fill the sterilized jars with the hot jam, leaving about 1/4 inch of headspace at the top.

Wipe the rims of the jars with a clean cloth to ensure a good seal. Place the lids on the jars and screw on the bands until they are fingertip-tight.

Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. Make sure the water covers the jars by at least an inch.

After processing, remove the jars from the water bath and let them cool completely on a clean towel or cooling rack.

Once cooled, check the seals by pressing down in the center of the lids. If they don’t pop back, the jars are sealed. Store sealed jars in a cool, dark place.

Refrigerate any unsealed jars and consume within a few weeks.