Peach Lavendar Jam

By Karen Kennedy, HSA

Prep Time 15 mins

Cook Time 3 mins

Rest Time 30 mins

Total Time 48 mins

Difficulty: Beginner

Description

Ingredients

1 1/2 Cups Sugar
5 Tbsps Freezer jam fruit pectin
4 Cups Peaches (Chopped and crushed)
3 Heaping tsps Crushed culinary fresh lavender (OR 2 teaspoons crushed dried lavender)
1/2 Tbsp Finely grated lemon zest ((1 medium lemon))
5 Jars Freezer jars

Instructions

1
1. Prepare peaches by peeling, chopping and crushing.
2. Use an immersion blender leaving some fruit pieces if a sauce consistency rather than jam is desired.
3. In a separate large bowl, blend sugar and pectin together.
4. Add fruit, lavender and lemon zest to sugar and pectin mixture.
5. Stir 3 minutes.
6. Ladle jam or sauce into clean jars, leaving 1⁄2 inch from the top to allow for expansion if freezing.
7. Add lids.
8. Let stand about 30 minutes until thickened.
9. Refrigerate Peach Lavender Jam for up to 3 weeks or freeze up to 1 year.
  
  Makes 5 8-‐ounce jars of jam or sauce.
  
  Experiment with other fruit and lavender combinations such as strawberries, blueberries, raspberries and plums.

Note

Note: Lavandula angustifolia is considered the best lavender for cooking.

Read it online: https://kentuckianaherbsociety.org/recipe/peach-lavendar-jam/