Peach-Raspberry-Lavender Jam

Scott Peterson
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.

Yield:

Makes about 3 cups

Recipe from

Nutritional Information

Calories 28
Caloriesfromfat 0.0 %
Protein 0.1 g
Fat 0.0 g
Satfat 0.0 g
Carbohydrate 7.3 g
Fiber 0.2 g
Sodium 0.1 mg
Cholesterol 0.0 mg

Ingredients

2 teaspoons dried culinary lavender buds
1 pound (about 5) ripe peaches, peeled, pitted, and chopped into 1-inch pieces
3 ounces (1/2 pint) red raspberries, rinsed
1 1/2 cups sugar
3 tablespoons fresh lemon juice

Preparation

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.

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).

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.

Note: nutritional analysis is per tablespoon.

Note:

August 2006