Seep lavender in water and bring to a simmer. Reduce to ½ cup of liquid. Take off heat and set aside. If you use, lavender extract then add it when you add the vanilla extract.
In a large pot, heat berries until they burst and mash.
Add sugar and lavender water. Bring mixture to a boil to dissolve sugar. Cook rapidly to gelling point.
Stir often and reduce heat when mixture thickens. Add vanilla extract.
Prepare canning equipment, mason jars with lids and rings.
Fill hot jam into hot mason jars leaving 1/4 inch headspace.
Clean rims and place lids and rings on jars. Process jars for 15 minutes.