peach lavender jam

So. After a minor setback yesterday (in the form of a minor burn on my hand from some boiling water, but I'm fine now, thanks!) I was up and running on the canning train again today.

Peach lavender jam. Yum.

As you can see, the fruit floated to the top. I asked a canning-savvy friend what she though happened, and she suggested that perhaps chopping the fruit traps air, which causes it to float. So, even though the recipe calls for chopping, I might try crushing next time. I'm assuming that it will still gel in the same way. Also, the recipe says that this makes 6 cups; I ended up with 7.

Peach Lavender Jam
from the oh-so-excellent-and-you-should-buy-a-copy-book The Complete Book of Year-Round Small-Batch Preserving. Please buy it for me for Christmas - I currently have it checked out from the library.

2 tbsp food-grade dried lavender flowers (available at Yarmouth Natural, if you're local)
1/2 cup boiling water
4 cups finely chopped peaches (about 5-6 medium peaches)
2 tbsp lemon juice
6 cups granulated sugar
1 pouch liquid fruit pectin

1. Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20 minutes. Strain and discard flowers.

2. Combine lavender liquid, peaches, lemon juice, and sugar in a very large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin.

3. Ladle into sterilized jars and process for 5 minutes.

Makes 6 cups (1.5 L).

Yesterday's Bluebarb (blueberry and rhubarb) jam. It is divine, and the recipe is from the same book. Plum sauce is coming up, I think. And apples in a few more weeks! And pasta sauce! I'm addicted.


  1. You are a canning diva Sherrie ;-) I'll have to check out that book.

  2. That's exactly the recipe I plan to try sometime. Great job!

  3. Thanks so much! I'm super excited. When I get my hands on a bazillion tomatoes, that's what I'm really hoping to fill the cupboards with. But this is fun, too. :)

  4. Anonymous8/25/2010

    I'm sooo impressed with your jamming/preserving efforts! Way to go tackling it head-on!

  5. Oh Sherrie! These look beautiful! Peach and Lavender how divine!

    I LOVE canning and have become somewhat of an addict. My canning "bible" is the "Ball Complete Book of Home Preserving". It is FABULOUS! A must see if you haven't already.

    I cant wait to see who your next "victims" might be..

    Happy canning!

  6. Lavender Peach and Bluebarb Jam- They both sounds delish! Happy Canning Season!

  7. Floating fruit is caused from not stirring enough, regardless the jam looks fabulous, kinda a jam jelly combo!

  8. Thank you all so much! I am officially an addict. If you were all closer, you could come by and do some taste-testing!


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