Peach Jam with Lavender and Honey
A tasty way to use those fresh summer peaches
Ingredients
- 2 Tbs dried lavender flowers
- 1/2 cup water
- 4 cups slightly mashed peaches - from 8-9 peaches peeled, pitted, and diced
- 1/4 cup fresh lemon juice
- 3/4 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 tsp 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 tsp 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
Calories: 53kcalCarbohydrates: 14gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 5mgPotassium: 47mgFiber: 0.5gSugar: 13gVitamin A: 105IUVitamin C: 3mgCalcium: 6mgIron: 0.2mg
If you print this recipe, you can scan the QR code below to see updates and tips or leave a comment.
