• 3servings
  • 28calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C

Ingredients Jump to Instructions ↓

  1. 2 teaspoons dried culinary lavender buds

  2. 1 pound (about 5) ripe peaches, peeled, pitted, and chopped into 1-inch pieces

  3. 3 ounces (1/2 pint) red raspberries, rinsed

  4. 1 1/2 cups sugar

  5. 3 tablespoons fresh lemon juice

Instructions Jump to Ingredients ↑

  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.

  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).

  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.

  4. Note: nutritional analysis is per tablespoon.


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