Add the strawberries and blueberries into a pot and heat over a low heat

Add the lemon juice into the pot and stir

Mix in the sugar, one cup at a time, and stir until it is dissolved

Crush the lavender in your hands and add it to the cooking mixture, stirring it in

Raise the heat to high and bring the mixture to a boil, stirring often to avoid burning

Using a wooden spoon or ladle, softly press down and smash the fruit

Scrape off any foam bubbling on top of the mixture

Add the vanilla and stir

Boil and stir until the mixture reaches a temperature of 220 degrees F, or, another way to check if it is ready, using a spoon spread a thin line of the preserves across a cold surface, if it jellies then it is ready

Sterilize the jars you are going to be adding the preserves to by cleaning them with boiling hot water, thus also heating the jars

Using a large stock pot, add hot water and bring to a boil

Transfer the mixture to the warm jars, leaving ¼ inch from the top, and seal them tight

Using tongs, transfer them into the stockpot with boiling water and make sure they are covered

Process in the boiling water for about 5-10 minutes

Let them cool for about 24 hours in a cool dark place and seal. Check the seal by pressing down on the lid and making sure it does not pop up

Store in a cool dark place

Serve on toast or use as an ice cream or cheesecake topping