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Peach-Raspberry-Lavender Jam

Lavender adds a floral note, but you can omit it if you like. Prep and Cook Time: 45 minutes, plus 2 hours to chill. Notes: To see whether the jam has cooked long enough to thicken to your taste, put a tablespoonful onto a plate you’ve chilled for 20 minutes in the freezer. The jam will cool and thicken to its final consistency.

Peach-raspberry-lavender Jam




Photo by Scott Peterson; written by Elaine Johnson
 2 teaspoons dried culinary lavender buds
 1 pound (about 5) ripe peaches, peeled, pitted, and chopped into 1-inch pieces
 3 ounces (1/2 pint) red raspberries, rinsed
 1 1/2 cups sugar
 3 tablespoons fresh lemon juice
Step 1
1

Put lavender buds in a small bowl. Pour 1/4 cup boiling water over the buds and let steep 10 minutes. Strain the scented water into a bowl and set aside; discard buds.

Step 2
2

In a 4-quart pan over medium-high heat, combine peaches, raspberries, sugar, and lemon juice. Bring to a boil and cook, stirring often, until liquid has the consistency of thick maple syrup, about 14 minutes. Stir in the lavender water and boil, stirring often, another 2 minutes, or until mixture reaches desired thickness (see notes).

Step 3
3

Remove jam from heat and let cool for 15 minutes. Chill, covered, at least 2 hours before using. Jam keeps, chilled, up to 4 weeks.

Step 4
4

Note: nutritional analysis is per tablespoon.

Nutrition Facts
Amount Per Serving
Calories 28Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g0%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.1mg1%
Total Carbohydrate 7.3g3%

Dietary Fiber 0.2g1%
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.