Peach-Raspberry-Lavender Jam
![Peach-raspberry-lavender Jam Peach-raspberry-lavender Jam](https://img.sunset02.com/sites/default/files/styles/4_3_horizontal_inbody_900x506/public/image/2016/08/main/peach-jam-s.jpg)
Lavender adds a floral note, but you can omit it if you like. Prep and Cook Time: 45 minutes, plus 2 hours to chill. Notes: To see whether the jam has cooked long enough to thicken to your taste, put a tablespoonful onto a plate you’ve chilled for 20 minutes in the freezer. The jam will cool and thicken to its final consistency.
How to Make It
Put lavender buds in a small bowl. Pour 1/4 cup boiling water over the buds and let steep 10 minutes. Strain the scented water into a bowl and set aside; discard buds.
In a 4-quart pan over medium-high heat, combine peaches, raspberries, sugar, and lemon juice. Bring to a boil and cook, stirring often, until liquid has the consistency of thick maple syrup, about 14 minutes. Stir in the lavender water and boil, stirring often, another 2 minutes, or until mixture reaches desired thickness (see notes).
Remove jam from heat and let cool for 15 minutes. Chill, covered, at least 2 hours before using. Jam keeps, chilled, up to 4 weeks.
Note: nutritional analysis is per tablespoon.
Ingredients
Directions
Put lavender buds in a small bowl. Pour 1/4 cup boiling water over the buds and let steep 10 minutes. Strain the scented water into a bowl and set aside; discard buds.
In a 4-quart pan over medium-high heat, combine peaches, raspberries, sugar, and lemon juice. Bring to a boil and cook, stirring often, until liquid has the consistency of thick maple syrup, about 14 minutes. Stir in the lavender water and boil, stirring often, another 2 minutes, or until mixture reaches desired thickness (see notes).
Remove jam from heat and let cool for 15 minutes. Chill, covered, at least 2 hours before using. Jam keeps, chilled, up to 4 weeks.
Note: nutritional analysis is per tablespoon.