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.