Simmer the blueberries in a saucepan over medium heat. Add in the honey and lemon juice, stirring gently. Cook for about 15 minutes, until the blueberries start to break down and the mixture becomes syrupy.

Infuse with lavender by adding it to the simmering blueberry mixture. Continue to cook for another 10 minutes, or until the jam thickens and coats the back of a spoon, ensuring a lovely floral note.

Cool the jam slightly before transferring it into clean jars. Allow it to come to room temperature, then seal and store in the refrigerator for up to three weeks.