Peach and Lavender Jam – Homemade Summer Preserve Recipe

Peach and Lavender Jam is a fragrant, homemade preserve that captures the essence of summer in every spoonful. This recipe combines the natural sweetness of ripe peaches with the calming floral notes of lavender, creating a unique and aromatic spread. Perfect for pairing with toast, scones, or cheese boards, it adds a touch of elegance to everyday meals. Making this jam at home is simple, rewarding, and a beautiful way to celebrate seasonal produce.

Whether you’re gifting it or enjoying it yourself, this Peach and Lavender Jam brings a taste of sunshine to your pantry all year long.

Table of Contents

What is Peach and Lavender Jam?

Peach and Lavender Jam is a homemade preserve that blends the juicy sweetness of peaches with the delicate aroma and flavor of lavender. It’s a delightful twist on traditional fruit jams, offering a more complex and refined taste. This jam is not only delicious but also a beautiful addition to your pantry, reflecting the “Jam Girl Summer” aesthetic of homemade goodness.

Its versatility makes it a perfect accompaniment to a wide range of foods, from scones and biscuits to cheese and grilled meats. Beyond that, it embodies the spirit of mindful creation and connection with nature that defines the “Jam Girl Summer” trend. So, gather your supplies, embrace the process, and create a jar of sunshine with this delightful recipe!

Key Ingredients for Peach and Lavender Jam:

• Peaches: 4 pounds, ripe but firm, peeled, pitted, and chopped. Choose freestone peaches for easier preparation.
• Granulated Sugar: 4 cups. The sugar acts as a preservative, and its quantity affects the set of the jam.
• Lemon Juice: 1/4 cup, freshly squeezed. Lemon juice adds acidity, which is essential for proper gelling and helps preserve the color and flavor of the peaches.
• Dried Lavender Flowers: 1 tablespoon, culinary grade. Ensure the lavender is culinary grade to avoid pesticides.
• Pectin: 1 box (1.75 ounces) of powdered pectin OR 2 tablespoons of liquid pectin. Pectin is crucial for achieving a firm set in your jam. Adjust the type and amount based on package instructions. The usage of Pectin depends on the type of peaches used. Riper peaches may require more pectin.

How to Make Peach and Lavender Jam:

This Peach and Lavender Jam recipe is both simple and satisfying. The juicy sweetness of ripe peaches combined with the calming aroma of lavender creates a spread that’s perfect on toast, scones, or even as a glaze for grilled meats. The bright, floral notes elevate any dish. The preparation time is approximately 1 hour, yielding about 6-8 half-pint jars of delicious, homemade jam.

• Step-by-Step Instructions:

  1. Prepare the Peaches: Wash, peel, pit, and chop the peaches into small, even pieces. Peeling peaches can be made easier by blanching them for 30 seconds in boiling water and then plunging them into an ice bath. This loosens the skin, making it easy to peel off.
  2. Combine Ingredients: In a large, heavy-bottomed pot (stainless steel or enamel-coated cast iron is best), combine the chopped peaches, granulated sugar, lemon juice, and dried lavender flowers. Stir well to ensure the sugar is evenly distributed.
  3. Cook the Mixture: Place the pot over medium-high heat and bring the mixture to a full rolling boil that cannot be stirred down. A full rolling boil is essential for proper pectin activation and jam setting.
  4. Add Pectin: If using powdered pectin, mix it with 1/4 cup of sugar before adding it to the boiling fruit mixture. This prevents clumping. If using liquid pectin, add it after the mixture has reached a full rolling boil.
  5. Boil Vigorously: Continue to boil the mixture vigorously, stirring constantly, for exactly 1 minute (or according to your pectin package instructions). Stirring prevents scorching and ensures even heating.
  6. Test for Set: Remove the pot from the heat. To test for set, place a small spoonful of jam on a chilled plate. Place the plate in the freezer for 1-2 minutes. If the jam wrinkles when you push it with your finger, it is ready. If not, return the pot to the heat and boil for another minute, then test again.
  7. Remove Lavender (Optional): For a smoother consistency and less pronounced lavender flavor, you can strain the jam through a fine-mesh sieve at this point. However, leaving the lavender in adds visual appeal and intensifies the flavor.
  8. Jar Preparation: While the jam is cooking, prepare your canning jars. Wash jars, lids, and bands in hot, soapy water. Rinse well. Sterilize the jars by boiling them in a water bath for 10 minutes. Keep the jars hot until ready to fill. Sterilizing the jars eliminates bacteria and ensures a proper seal.
  9. Fill the Jars: Ladle the hot jam into the hot, sterilized jars, leaving 1/4 inch of headspace. Headspace is the space between the top of the jam and the lid. This allows for expansion during processing.
  10. Remove Air Bubbles: Run a non-metallic utensil (like a spatula or wooden skewer) around the inside of the jar to release any trapped air bubbles.
  11. Wipe Jar Rims: Wipe the jar rims clean with a damp cloth to ensure a good seal.
  12. Place Lids and Bands: Place the sterilized lids on top of the jars and screw on the bands fingertip-tight. Fingertip-tight means tightening the bands until you feel resistance, then backing off slightly.
  13. Process in a Water Bath Canner: Place the filled jars in a boiling water bath canner, ensuring they are covered by at least 1-2 inches of water. Bring the water to a rolling boil and process for 10 minutes (adjust processing time according to your altitude). Longer processing times are required at higher altitudes to ensure proper sealing.
  14. Cool and Check Seals: Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool completely. Listen for a “pop” sound as the jars seal.
  15. Store: After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed. Store sealed jars in a cool, dark place for up to 1 year. Any unsealed jars should be refrigerated and used within a few weeks.

Final Thoughts

This Peach and Lavender Jam recipe is more than just a tasty spread; it’s an experience. Every step, from selecting perfectly ripe peaches to carefully sealing the jars, is an act of mindfulness and creativity. Whether you’re a seasoned jam maker or a beginner, this recipe is sure to bring a touch of “Jam Girl Summer” magic to your kitchen. Plus, homemade jam makes a thoughtful and personalized gift for friends and family.

So, celebrate the season, embrace the DIY spirit, and enjoy the sweet, floral flavors of summer all year long with this delightful Peach and Lavender Jam. Feel free to experiment, add a pinch of different herbs, like rosemary or thyme, or a bit of vanilla extract! You can adjust the sweetness to your taste by reducing or adding sugar. Also, explore different varieties of peaches, like white or donut peaches. Happy jamming.

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