Peach Lavendar Jam

The next couple of weeks I’m trying something different. I’m going to be posting two recipes a week that involve canning-enjoy! Even though it’s quite a bit of work, I love canning. There’s something about creating something that lasts that I enjoy. I really like peach jam and I really like lavender so I thought- why not mix them?! I found some gorgeous peaches at the local farmers market and threw in some of my own lavender. This turned out great. The lavender really accents the peaches well and adds a nice little touch to the flavor. This is perfect over toast in the mornings.

6 cups peaches, peeled and diced

1 cup water
1 tsp lemon juice
1 cup honey (or 2.5 cups of white sugar)
2 tsp lavender, finely chopped
1 tsp no sugar pectin (if desired to help it “gel” up)

  • In a food processor or blender, blend peaches until desired consistency. We like ours with a few small chunks so we blended ours quite a bit.
  • Pour peaches into a large stock pot or sauce pan over medium heat. Add in water and bring to a slow boil. Stir in lemon juice and honey.
  • Return to boiling and add in pectin and lavender. Cook at a slow boil for about 5 more minutes, stirring constantly.
  • Ladle jam into prepared glass jars and finish preparing jars as desired.
    • I boil my jars, lids and rings. Then I dry jars and ladle jam in at this point. Then I put on the seals and rings and turn jars upside down to seal. Once the lids “pop” and seal, I flip back over and let cool. This recipe made about 6 half pint jars.

Also: Here’s a sneak peek of some canning recipes that will be posted soon!

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