Paula posted a fantastic picture of her recently made Peach Lavender Jam from The Small Batch Canning Book and I knew that I had to have it in the canning recipes. Peaches go well with other fragrant flavors like rosemary, thyme, and basil it seemed perfect with the steeped lavender in water added to the sweet peaches.
One of the tricky things about making a jam like this is the liquid pectin. Because liquid pectin needs to have sugar and acid to gel you have to use all 6 cups to get a solid consistency. Also remember that it may take up to 48 hours to set properly and sometimes longer. Enjoy!
Peach Lavender Jam
2 tbsp dried lavender flowers
1/2 cup boiling water
4 cups finely chopped peaches (about 5-6 medium peaches)
2 tbsp bottled lemon juice
6 cups granulated sugar
1 pouch liquid fruit pectin
1. Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20 minutes. Strain and discard flowers.
2. 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.
3. Ladle into hot, sterilized jars filling to 1/4" headspace. Wipe rims, add hot lids/rings and process for 10 minutes in a hot water bath. Makes 6 cups.
Popular Posts
-
Headspace. The unfilled space in a canning jar between the top of the food or liquid and the underside of the lid. The correct amount o...
-
Chicken is simple to 'put up" in the pressure canner and sometimes changing up the flavor to complete more of base for a future me...
-
If my one goal in writing these posts is to keep those who can safe, it would be remiss of me not to include talking about the dangers of o...
-
I keep seeing questions and FB comments about the word "siphoning" and I'm not sure that is the word that I...
-
Whether you are sending canning jars for family or friends, overseas or in the US, you will want to have a few good mailing and packaging ...
-
A tough topic for me this holiday is what does someone who knows how to safely can and preserve food do when confronted with a home made gif...
-
On June 24, 2015 the University of Wisconsin Extension program published their testing for the thorough work they performed using the cont...
-
From Sherrie : I call this a Cranberry Barbeque Sauce. It's tangy, smokey, tart and sweet. I have always loved Cranberry Chicken, and th...
-
One of the most common problems during the height of the canning season is the incidence of jar breakage. I feel bad that many work so hard...
-
Here is my official position since many of my followers ask and this is a lot to write every time in response to the question. I think that...