Pantry Preserving: Peach Lavender Jam

The Hill Country of Texas is known for many things.  The beautiful wildflowers, the great hiking and camping, and plethora of wineries are some of the wonderful draws to the area.  Peach season and lavender season are another!  The idea of combining fresh peaches and lavender into a jam made my mouth water just thinking about it!  Imagine spreading this over freshly baked Buttermilk Biscuits!

This recipe makes about 7 8-ounce jars.

Peach Lavender Jam — from 250 Home Preserving Favorites

• 3 Tbs dried organic lavender flowers
• 1/3 cup boiling water
• 4 cups peaches, peeled and finely chopped
• 1/4 cup lemon juice
• 7 1/2 cups granulated sugar
• 6 oz (2 – 3 oz pouches) liquid pectin

Place lavender in a small heatproof bowl.  Pour boiling water over flowers.  Let steep for 20 minutes.  Strain, reserving liquid.  Discard lavender.

In a dutch oven, or large pot, combine lavender infusion, peaches and lemon juice.  Bring to a full boil over high heat, stirring constantly.

Add sugar in a steady stream, stirring constantly.  Return to a full boil, keep stirring to dissolve sugar.

Immediately stir in pectin.  Return to a full boil.  Boil hard for 1 minute, stirring constantly.

Remove from heat and skim off any foam.  Stir for 5 to 8 minutes to prevent floating fruit.

Ladle peach mixture into sterilized jars, leaving 1/4 inch of space from the rim.  Wipe off any excess jam that may have spilled.  Apply lids and rings and tighten (fingertip tight).

Process the jars for 10 minutes in boiling water bath.