• 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