Scott Peterson
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

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

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!