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Peach-Raspberry-Lavender Jam

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.

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

Nutrition 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

How to Make It

  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.

  4. Note: nutritional analysis is per tablespoon.