Scott Peterson
Yield
Makes about 3 cups

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

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

Note: nutritional analysis is per tablespoon.

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Ratings & Reviews

P0larcat's Review

SassyChef
August 26, 2012
Made this one evening after work. So easy and delicious. Definitely plan to make this jam again. Delightful spooned over rich, vanilla bean ice-cream.

SassyChef's Review

P0larcat
July 25, 2009
I love this jam! You could just eat it with a spoon. It was especially great on biscuits or in thumbprint cookies. This was my first time making jam. I never realized how easy it is. I doubled the lavender with the same amount of water, since I love the flavor, even still it's a mild background note. Amazing!