This fantastic recipe was inspired by a jar of peach lavender jam I saw while on our visit to Sealyon Lavender Farm. After we got home I couldn’t stop thinking about the peach/lavender combination and well, I just had to whip up a batch to add to our canning cupboard.
I love when that happens, don’t you?
I have to admit that this peach lavender jam was probably the most fragrant jam I’ve ever made. And I think it’s been pretty well documented here on the blog that I make a lot of jam. 😉
Not only will your kitchen smell heavenly while you are making it, but the jam will make for a nice pop of color on your shelf during the long winter months.
And hello, let’s not forget about the gift giving opportunities here. Who wouldn’t want to receive a jar of this deliciousness during the gift giving season? I know I would.
Well, if you can make it last that long. 😉
Homemade jam. You can never have enough!
~Mavis
Peach Lavender Jam
Ingredients
- 2 Tablespoons dried lavender flowers
- 1/2 cup boiling water
- 4 cups chopped {peeled} peaches
- 2 Tablespoons lemon juice {I used bottled}
- 6 cups granulated sugar
- 1 {3 ounce} pouch liquid pectin
Fill a hot water canner about 2/3rds full with water and bring it to a boil.
Place dried lavender flowers in a small bowl and cover with boiling water. Let steep for 15 minutes. Strain and discard flowers, reserving the water for the next step.
While the lavender is steeping, combine the chopped peaches, lemon juice and sugar in a large saucepan.
Add lavender liquid to the peach mixture and bring to a full rolling boil and boil over high heat for 2 minutes, stirring constantly to prevent scorching.
Remove from heat and stir in the liquid pectin.
Skim off any foam.
Test to see if it has “set” by spooning a bit onto a cold plate. If it has formed a bit of a skin and started to give a bit like goopy Jell-O, you’re good to go, if not, cook for a bit longer.
When the jam is ready, ladle immediately into prepared jars, filling to within 1/4 inch of tops. Remove any air bubbles.
Adding Your Peach Lavender Jam in Jar
Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands on.
If using Weck jars, carefully place the Weck rubber gasket on the lid of the jars. Place the lid on the jar and secure the lid with 2 evenly spaced Weck clamps.
Place jars on an elevated rack in a hot water bath canner. Lower rack into canner. {Water must cover jars by 2 inches. Add boiling water, if necessary.}
Cover; bring water to a boil. Process 10 min. Remove jars and place upright on a towel to cool completely. Cool jars for 12-24 hours.
After the jars have cooled, check the seals by pressing the middle of the lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. {Traditional canning jars}.
For Weck jars, check to make sure your seal is pointing downwards.
Remove rings or clamps and store jars in a cool dark place.
Yields about {6} 1/2 pints or about {8} #902 Weck jars
Brianna says
I bake a lot with lavender, but I just want to put it out there to make sure you use lavender that is either certified for culinary purposes or lavender you know has not been chemically treated. Some places use lavender for ornamental purposes and it may not be safe to pick and use in the kitchen. Most lavender farms are transparent on their lavender growing practices. You can also buy tinned culinary lavender online.
When you get your new oven, you should try baking a lavender cream scone to go with your tea.
Mel says
I wonder if you’ll have enough jars of different jams by the end of the year to put together jam advent calendars like the one you got last year. That would be a cool homemade gift. It might be a lot of jam though….maybe a 12 Days of Christmas set instead of a full 25 days.
Mavis Butterfield says
That would be a cute idea with the super mini jars! 🙂
Laura says
I’m curious how many jars of jam you think you will consume in a year’s time. I have about 100 jars sitting around and we barely dent the supply. I keep wanting to make jam though, so I am trying to sort out how many we will really use.
Tammy says
Since you have so much jam, the Oatmeal Jam Bars by Venison for Dinner is the perfect recipe! You should try it.
https://venisonfordinner.com/2020/12/04/use-what-you-got-oatmeal-jam-bar-recipe/
Mavis Butterfield says
We will probably go through all of them between gifts, enjoying it on toast, mixed in whith oatmeal as a glaze of meats in the winter etc.
Cindy Brick says
I love the smell of lavender…but eating it? Not so sure. I’d probably open the jar to sniff it.
Mavis, the canned chicken special is back on Amazon Warehouse!!! They’re saying they’ve got 19 in stock, but it’s sure to go fast. Only a few dollars more than when I first mentioned it to you:
https://www.amazon.com/Chicken-Protein-Snacks-Gluten-Canned/dp/B019YHTJGA/ref=sr_1_5?fst=as%3Aoff&m=A2L77EE7U53NWQ&qid=1659557953&rnid=10158976011&s=warehouse-deals&sr=1-5&th=1
Jenn says
This sounds wonderful but does it have an overly floral taste? Or do the peaches nullify that? I have never used any flowers in baking although I am aware you can.
Also, I listened to the Kitchen Front ( one of your book finds) and wow! Absolutely loved it. Just started the Wedding Dress Circle by the same author
Mavis Butterfield says
No, it doesn’t have an overly floral taste. Just a hint of lavender.