Sunday, January 13, 2013

Raspberry-Peach Lavender Jam

2 tsp dried lavender
1 lb peaches (about 5)
3 oz (½ pint) raspberries
1½ C sugar
3 Tbls lemon juice

Directions (Jam making tips)
Peel and pit peaches; chop into 1" pieces. Rinse raspberries and gently pat dry.

Pour ¼ C boiling water over lavender buds in a small bowl and let steep 10 minutes. Strain out lavender buds and discard; set aside scented water.

Combine peaches, raspberries, sugar and lemon juice over medium-high heat in a 4-quart pan, stirring frequently until liquid has consistency of thick maple syrup (12-15 minutes). Stir in lavender water. Boil another two minutes (or until desired consistency is achieved - it will thicken considerably as it cools), stirring often.

Remove from heat. Jam can be preserved in sterilized, air tight jars, or...
Let cool 15 minutes; cover and chill at last 2 hours before serving. Jam will keep, refrigerated, up to 4 weeks.

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