Peach Jam with Lavender and Honey

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!

Peaches|Craving Something Healthy

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…

Lavender|Craving Something Healthy


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.

Peach Jam with Lavender and Honey|Craving Something Health


Peach Jam with Lavender and Honey

A tasty way to use those fresh summer peaches
5 from 1 vote
Print Pin
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 20
Calories: 53kcal


  • 2 Tbs dried lavender flowers
  • ½ cup water
  • 4 cups slightly mashed peaches - from 8-9 peaches peeled, pitted, and diced
  • ¼ cup fresh lemon juice
  • ¾ cup orange blossom honey room temperature
  • Pomona's Universal Pectin
  • 4- 12 oz jars


  • If using Pomona's Pectin - prepare calcium water according to package directions and set aside.
  • Bring water and lavender flowers to a boil in a small saucepan. Turn off heat, cover and let steep for 30 minutes. Strain lavender, reserving water.
  • Put mashed peaches in a medium saucepan.
  • Add lemon juice, lavender water, and 4 teaspoon calcium water from Pectin recipe, and stir to combine.
  • Bring peach mixture to a boil.
  • While waiting for peaches to boil, mix together honey and 3 teaspoon Pectin Powder.
  • When fruit is at a boil, add pectin-honey mixture and stir vigorously 1-2 minutes to dissolve pectin. Return to a boil, and immediately remove from heat.
  • Fill jars with jam, cover and refrigerate for up to 3 weeks.


Peel peaches with a sharp paring knife, or score the bottoms and drop them into a pot of boiling water for a few seconds (until the skin starts to pull away), and then into an ice bath. The skins will loosen and should pull away easily.


Calories: 53kcal | Carbohydrates: 14g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 5mg | Potassium: 47mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 105IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.2mg
Did you make this recipe?Tag me @CravingSomethingHealthy!

Do you have any favorite peach recipes?

Eat well!

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