Recipe of the Month
Peach Lavender Jam
Brittany Hutchins, Pastry Chef
Yield 5 half pint jars
Ingredients
2 tablespoons of dried lavender flowers
1/2 cup of boiling water
5 cups peaches, finely chopped (about 6 - 7 medium peaches)
2 tablespoons lemon juice
5 cups sugar
6 ounce envelope liquid fruit pectin
Directions
Place lavender flowers in small bowl and pour boiling water over flowers. Let steep for twenty minutes then strain flowers from water.
Combine lavender water, peaches, lemon juice and sugar in a large stainless or enamel saucepan. Bring to a boil over high heat and let boil for 2 minutes, stirring constantly. Remove from heat and stir in pectin.
Ladle into sterilized jars and process in a hot water bath for 10 minutes.
Yield 5 half pint jars
Ingredients
2 tablespoons of dried lavender flowers
1/2 cup of boiling water
5 cups peaches, finely chopped (about 6 - 7 medium peaches)
2 tablespoons lemon juice
5 cups sugar
6 ounce envelope liquid fruit pectin
Directions
Place lavender flowers in small bowl and pour boiling water over flowers. Let steep for twenty minutes then strain flowers from water.
Combine lavender water, peaches, lemon juice and sugar in a large stainless or enamel saucepan. Bring to a boil over high heat and let boil for 2 minutes, stirring constantly. Remove from heat and stir in pectin.
Ladle into sterilized jars and process in a hot water bath for 10 minutes.
