Begin by lightly crushing about 1-2 teaspoons of dried lavender buds using a mortar and pestle. Set aside.

In a medium saucepan, combine blueberries, honey, lemon zest, and lemon juice. Stir together over medium heat.

Continue cooking the mixture, stirring occasionally for about 10 minutes. Mash the berries to your desired consistency.

Once at a gentle boil, reduce heat and let it simmer for 10-15 minutes, skimming off foam as necessary.

Remove from heat and stir in the lavender buds, ensuring even distribution throughout the jam.

Ladle into sterilized glass jars while hot, leaving half an inch of space, and seal tightly.