Must-Try Preserves Recipe: Peach Lavender Jam

August 27, 2013

Each August our local market brings in a daily shipment of just-picked, perfectly ripe peaches. About every other day we find ourselves back at the store, stocking up yet again on these sweet and juicy beauties. Though it's tempting to gobble them up fresh, we make sure to preserve a few so that we can savor the flavors of summer during the cold, wet Seattle months. This year I made my first batch of Peach Lavender Jam and it's heavenly. I just hope we can save enough jars for this winter!

TIP: I recommend doubling or tripling (or more!) this recipe and using different size jars. I used the cute .15 liter Bormioli Rocco Quattro Staggioni jars (just over a 1/4-pint) which are perfect for gifts. Check out all 5 sizes below.

Peach Lavender Jam
Courtesy of Sur la Table
Makes 4 pints

6 pounds peaches, peeled, pitted and sliced
1/4 cup fresh lemon juice
2 cups granulated sugar
2 teaspoons lavender extract (found online or in specialty food stores)
1 cup water
3 tablespoons pectin powder

In a large pot, combine peaches, lemon juice, 1 cup of sugar, extract and water. Place the saucepan on the store over medium-high heat and bring to a boil, stirring frequently with a silicone spatula.

When mixture has boiled and the fruit has started to break down, reduce heat to medium-low and simmer, continuing to stir often to prevent scorching; about 30 minutes.

Remove pot from heat and, using immersion blender or food processor, blend until smooth. Return mixture to pot and bring to a simmer over medium heat.

In a separate bowl, combine the pectin powder with remaining 1 cup of sugar; stir to combine. Add to the peach mixture and continue to simmer until thick and glossy, about 20 minutes; skimming off any foam.

Ladle the hot jam into prepared jars, leaving a 1/4-inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with lids.

Process the jars for 10 minutes in a boiling water bath. The sealed jars can be stored in a cool, dark place for up to 1 year. If seal has failed, store the bare in the refrigerator for up to 1 month.

Get the Goods!

.15 liter  Bormioli Rocco Quattro Staggioni jars (the .15 liter jars are just over 1/4 pint)

Meri Meri Made For You canning labels

Progressive 3-Piece Canning Set (a good set of jar tongs come in handy when canning!)


Editorial disclosure: the canning goods used were provided by Sur la Table as part of their Associates Program. No other payment was received.