Paula posted a fantastic picture of her recently made Peach Lavender Jam from The Small Batch Canning Book and I knew that I had to have it in the canning recipes. Peaches go well with other fragrant flavors like rosemary, thyme, and basil it seemed perfect with the steeped lavender in water added to the sweet peaches.
One of the tricky things about making a jam like this is the liquid pectin. Because liquid pectin needs to have sugar and acid to gel you have to use all 6 cups to get a solid consistency. Also remember that it may take up to 48 hours to set properly and sometimes longer. Enjoy!
Peach Lavender Jam
2 tbsp dried lavender flowers
1/2 cup boiling water
4 cups finely chopped peaches (about 5-6 medium peaches)
2 tbsp bottled lemon juice
6 cups granulated sugar
1 pouch liquid fruit pectin
1. Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20 minutes. Strain and discard flowers.
2. Combine lavender liquid, peaches, lemon juice and sugar in a very large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin.
3. Ladle into hot, sterilized jars filling to 1/4" headspace. Wipe rims, add hot lids/rings and process for 10 minutes in a hot water bath. Makes 6 cups.