It’s pretty easy to predict what a nutritionist will blog about next. Just look around when you’re at the grocery store. Which foods greet you as you walk in the door? This week it’s peaches! Finally. I’ve been waiting so long. Every week for the past month, I look at them. And give a gentle squeeze. Still rock hard, which means not sweet enough, even if they ever do ripen up. But all of a sudden, this week, they’re ready! Just soft enough, beautiful color, fragrant, and best of all – cheap!
Guess what else is ready? My lavender – it’s in full bloom this week, and so beautiful and fragrant. Some days I just run outside and run my hands through it and hold them to my nose. Wait, that sounds kind of weird…
I never used lavender as a culinary herb until two summers ago when I tried Lavender Lemon Drop Martinis. And let me tell you they are AMAZING, but not quite appropriate for this blog. So instead, I bring you Peach Jam with Lavender and Honey. I have to confess I don’t have much experience with making jam, but my Blueberry Rhubarb Jam was such a hit, I thought I’d try again. This is another easy, no-can/waterbath recipe, that is stored in the refrigerator.
Don’t be apprehensive if you’ve never cooked with lavender. It’s not at all “soap-like”. It has a very mild flavor, which complements the peaches and honey nicely. I like to make low sugar jam, so I use Pomona’s Universal Pectin, which is all-natural, and jells with little or no sugar. You can find it at Whole Foods, or on my Amazon link.
Do you have any favorite peach recipes?