Follow Me on Pinterest

Sunday, September 1, 2013

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!

1 comment:

  1. Just a reminder, never "boil" the lids as this activates them and they won't seal. I just heat them on the stove and keep on low till I'm ready to use them.


Please leave any questions or comments. I'm always looking for positive feedback to help improve my cooking!