Peach Jam With Lavender And Honey

1. 1

   If using Pomona's Pectin - prepare calcium water according to package directions and set aside.

2. 2

   Bring water and lavender flowers to a boil in a small saucepan. Turn off heat, cover and let steep for 30 minutes. Strain lavender, reserving water.

3. 3

   Put mashed peaches in a medium saucepan.

4. 4

   Add lemon juice, lavender water, and 4 tsp calcium water from Pectin recipe, and stir to combine.

5. 5

   Bring peach mixture to a boil.

6. 6

   While waiting for peaches to boil, mix together honey and 3 tsp Pectin Powder.

7. 7

   When fruit is at a boil, add pectin-honey mixture and stir vigorously 1-2 minutes to dissolve pectin. Return to a boil, and immediately remove from heat.

8. 8

   Fill jars with jam, cover and refrigerate for up to 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.