Lavender Peach Jam

So apparently I’ve made a habit of not posting regularly as of late. I’m going to blame the weather. It’s starting to get legitimately cold, dark and rainy. In my book unless I’m in London that type of weather is unacceptable.

I’m trying desperately to hang on to the last bits is summer and in so doing bought the last couple pounds of peaches until next year. I always have dried edible grade lavender around thanks to my proximity to the Atlantic Spice company. I thought the lovely heady scent would be fabulous next to the sticky sweet deliciousness of the peach. And a jam was born.
This is what you need;

2 lbs ripe peaches, sliced

1 1/2 cups sugar

1 lemon zested and squeezed

1 tbsp edible lavender, dried

2 tbsp water

First Blanche the peaches so you can easily remove the skin. Prepare an ice bath and set aside. Boil water in a pot. Drop your peaches in for 30 seconds each. Remove and throw directly into the water bath. I use a paring knife and make a cross at the bottom of each peach which allows me to peel the skin off quickly and easily. Slice these up and add to a large, shallow sauté pan. Turn heat on low and add water, lemon zest and juice and sugar. Stir well.

Keep an eye on your mixture and mash with a wooden spoon as you stir to get that juice out of your fruit. When you start to see the bottom of the pan when you stir (10-15 minutes) add your lavender and stir to incorporate. Your jam is ready when you can drop a small bit on a plate that’s been in the freezer and it doesn’t move. it usually takes me about 25 minutes. This recipe makes 3- 8 oz mason jars. Add jam to sanitized jars and seal in a 5 minute water bath.

I have a friend that used this for her kids’ pb&j and I personally love it spread over warm toast. I kept a lot of big chunks in this jam because…well because I wanted to and Z agreed!


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