Peach Lavender Jam
Capture the essence of summer with this fragrant and flavorful Peach Lavender Jam, a delightful blend of juicy peaches and aromatic culinary lavender. This homemade jam recipe pairs the natural sweetness of ripe peaches with a subtle floral depth, creating an upscale and unique twist on traditional preserves. The preparation involves infusing water with dried lavender for a delicate, perfumed undertone, which perfectly balances the fruit's vibrant sweetness. With a short prep time of just 15 minutes and simple boiling water canning instructions, this recipe is beginner-friendly yet sophisticated enough to impress. Spread this luscious jam on warm toast, blend it into yogurt, or use it as an elegant topping for baked goods. Perfect for gifting or savoring at home, this stunning Peach Lavender Jam will bring a touch of sunshine to your pantry all year long.
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Recipe Information
Ingredients
- 6 cups Fresh peaches
- 4 cups Granulated sugar
- 2 tablespoons Lemon juice
- 1 tablespoon Dried culinary lavender
- 2 tablespoons Water
- 1 pouch Liquid pectin
Instructions
Wash and peel the peaches. Remove the pits, then roughly chop the peach flesh.
Measure 6 cups of chopped peaches and place them in a large saucepan. Use a potato masher to mash them slightly, leaving some texture.
Add the sugar and lemon juice to the saucepan with the peaches. Stir to combine.
In a small saucepan, combine the dried lavender and water. Bring to a gentle simmer for 2-3 minutes, then remove from heat and allow the mixture to steep for 5 minutes.
Strain the lavender-infused water into the peach mixture, discarding the lavender buds.
Place the large saucepan over medium-high heat, stirring frequently as the mixture heats up.
When the mixture begins to bubble, stir in the liquid pectin. Boil the mixture hard for 1 minute while stirring constantly.
Remove the saucepan from the heat and skim any foam off the top of the mixture with a spoon.
Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean, add sterilized lids, and screw on the rings until fingertip-tight.
Process the jars in a boiling water bath for 10 minutes to seal them properly.
Remove the jars to a towel-lined countertop and let them cool completely. Check that the lids have sealed before storing.
Store the jam in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts
Calories |
3621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1 mg | 0% | |
| Total Carbohydrate | 947.3 g | 344% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 920.8 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2784 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
