- 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
- 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
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.