Categories: Sauces
Ingredients
- 2 tablespoons dried lavender flowers
- 1/2 cup boiling water
- 4 cups finely chopped peaches (from about 5 to 6 medium peaches, peeled)
- 2 tablespoons lemon juice
- 6 cups granulated sugar
- 1 pouch liquid fruit pectin
Directions
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Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20 minutes. Strain and discard flowers.
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Prepare canner and wash/sterilize 6 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.
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Combine lavender liquid, peaches, lemon juice, and sugar in a very large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin.
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Ladle hot jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.