Boil 1 cup of water, remove from heat, add 2 tablespoons dried lavender, steep for 20 minutes, then strain.

Sterilize 4 to 6 canning jars and lids, either in a dishwasher on sanitize or boiling water for 10 minutes.

In a bowl, measure 5 ½ cups blueberries and crush them with a potato masher until chunky.

In a pot, combine crushed blueberries, reserved lavender water, ¼ cup lemon juice, and 1 package pectin, stir until dissolved.

Bring mixture to a rolling boil, add 4 cups sugar all at once, stir well to dissolve.

Boil for 1 minute, stirring constantly, then skim foam from the surface.

Ladle jam into sterilized jars leaving 1/8-inch headspace, wipe rims, and secure lids tightly.

Process in boiling water canner for 10 minutes to create a vacuum seal.

Cool jars upright for several hours, check seals by pressing down in the center of each lid.