Blueberry Vanilla Lavender Jam

I got a plesant suprise in this week's CSA box...BLUEBERRIES!  After munching on about half of them, I decided that I needed to come up with a way to preserve (and share) some of them. I liked this recipe because it doesn't require any pectin (blueberries have lots of that) or any other special equipment.

2 c blueberries
2 T water

1 vanilla bean

2 c sugar
3 sprigs lavender
1 T bottled lemon juice

1. Combine the blueberries, vanilla, & water in a pan and bring to a boil.
2. Mash & muddle the blueberries a bit to get them to release their flavor.
3. Add the sugar & lavender and stir to dissolve.
4. Stir in the lemon juice.
5. Boil, stirring frequently, until the desired gel is achieved (remember, the sugar will set up more in the jar!)
6. Remove from the heat, remove lavender & vanilla, and let jam cool about 5 minutes, stirring occasionally.

To can, use the boiling water method.  Leave 1/4 inch headspace and process for 5 minutes.