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+ servings

Peach Jam with Lavender and Honey

Servings 5 cups
Author Craving Something Healthy


  • 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


  • 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.


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.