Prep 20 mins
Cook 10 mins
I have large lavender plants in my backyard and I wanted to post this for when the peaches come into season. Please use organic lavender (usually found in Farmer's Markets) to make this. You can also use other fruits like strawberries, raspberries, orange and lemon. For an added touch, place a small sprig on top of jam before sealing. From Topp and Howard's "Small Bath Preserving".
- 1 lime, rind of
- 29.58 ml lavender flowers, dried
- 118.29 ml boiling water
- 946.36 ml peaches, finely chopped (about 5-6 medium peaches)
- 29.58 ml lemon juice
- 1419.54 ml granulated sugar
- 170.09 g envelope liquid fruit pectin
- Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20 minutes. Strain and discard flowers.
- Combine lavender liquid, peaches, lemon juice and sugar in a very large stainless steel or enamel saucepan. Bring to a full boul over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin.
- Ladle into sterilized jars and process in a hot water bath for 5 minutes.
I 've done this recipe a few years now. It's been quite popular for gifts. The lavender gives a nice subtle hint. The peach pieces rise to the top of the jars when canning but otherwise it's a great recipe from a great book.
This is the same recipe book I used this summer except there is no lime rind and my hot water bath time was 10 minutes. Lovely peach jam with a twist. Excellenant used in a thumbprint jam cookie Reviewed for Photo tag Feb 2009