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
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.
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!
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