Peach Jam with Lavender and Honey

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5 from 1 vote

A tasty way to use those fresh summer peaches

Prep Time10

Cook Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 53kcal

Author: Anne Danahy, RD

Ingredients

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

Instructions

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.

Notes

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.

Nutrition