Grind fresh lavender buds using a mortar and pestle until they become a fine powder. Set aside.

Sterilize three half-pint jars by submerging them in boiling water for 10 minutes.

In a large skillet, combine fresh blueberries, honey, lemon juice, and lemon zest. Stir gently and bring to a simmer.

Continue to cook over medium heat and mash the berries to desired consistency for 10-15 minutes.

Skim off foam that forms on the surface for a smoother jam texture.

Check for set using the freezer test: place a teaspoon of jam on a plate and push with your finger. If it wrinkles, it's ready.

Stir in the ground lavender and let it cool slightly before jarring.

Pour the mixture into sterilized jars and process in boiling water bath for 10 minutes if canning.