Lavender’s Blue, Dilly Dilly! *
April’s canning assignment is herbs, while I was contemplating what to make (mint jelly was a temptation, - as of course, we have a lot of mint perpetually - but I’m not quite sure what one does with mint jelly when one does not eat lamb.) I put away the dishes and one of the items was a jar from when I bought peach-lavender jam a couple of years ago. It was such a lovely flavor combination, I decided to replicate it.
I googled and discovered this recipe:
Peach Lavender Jam
1 tbsp dried lavender buds (organic)
1/4 c hot water
5 c peaches (peeled, pitted and chopped)
2 tbsp lemon juice
7 c granulated sugar
1 pouch pectin
1. Soak lavender in hot water for at least 30 minutes. Strain and reserve tea.
2. In a large pot, add peaches, lemon juice, lavender tea, sugar and pectin.
3. Cook until the mixture boils and bubbles.
4. Skim off scum.
5. Boil for at least five to ten minutes or until jam sets. (To test, place a saucer in the freezer. Drop a small dollop on the cooled saucer. If the jam gels and appears jammy, then you're done.)
6. Carefully pour into sterilized mason jars. Secure with lid and screw cap on (not tightly, but firmly).
7. Process jam in a large water canner for at least 15-20 minutes from boiling point(check your elevation and adjust your times accordingly)
8. Carefully remove jars from hot water, cool on a clean tea towel. Refrain from moving for at least 1 day.
1 tbsp dried lavender buds (organic)
1/4 c hot water
5 c peaches (peeled, pitted and chopped)
2 tbsp lemon juice
7 c granulated sugar
1 pouch pectin
1. Soak lavender in hot water for at least 30 minutes. Strain and reserve tea.
2. In a large pot, add peaches, lemon juice, lavender tea, sugar and pectin.
3. Cook until the mixture boils and bubbles.
4. Skim off scum.
5. Boil for at least five to ten minutes or until jam sets. (To test, place a saucer in the freezer. Drop a small dollop on the cooled saucer. If the jam gels and appears jammy, then you're done.)
6. Carefully pour into sterilized mason jars. Secure with lid and screw cap on (not tightly, but firmly).
7. Process jam in a large water canner for at least 15-20 minutes from boiling point(check your elevation and adjust your times accordingly)
8. Carefully remove jars from hot water, cool on a clean tea towel. Refrain from moving for at least 1 day.
on this wonderful blog.

My only issue is that I am not quite fabulous at figuring out a gel
point yet – if you note, my jam is much darker than Hungry Gal’s. This does not affect taste at all, as I tried some of the scum*** that I’d skimmed on a toasted English muffin and decreed it fabulous (as did my wonderful Dh when he tried some.)
I canned them in the squatter jelly jars, and think they look lovely and a couple will be given as gifts (Happy Birthday Grandma.) This is definitely a recipe I will make again, and I’m thinking I may try to add lavender to a blueberry jam as well. My yield was 6 ½ pint jars.
*not only my favorite nursery rhyme, but a lovely song by Marillion.
**surely I am not the only person to have this happen.
***I didn’t really skim before it finished boiling, as that seemed like a lot of extra work to have more form. So, I really didn’t skim too much off, there’s perhaps a bit of froth in the jam, but I don’t worry too much about that.
13 Comments:
Wow, i didn't know lavender could be used in jam! Is it a certain type of lavender? Great pic of your canning session!
I use my mint jelly as a substitute when I make chocolate bread.
That sounds stunning !
I have lots of lavender in my garden......
@Daisy - oooooh. What a good idea. I could see that in brownies.
Yes - it is good. Especially if you then throw in a bag of those nestle chocolate chips and mint chips. So good that I am specifically going to make mint jelly this summer for the sole purpose of making chocolate bread.
@Daisy Mae - would you share your recipe? That sounds really good.
Double Chocolate Bread
Dry Ingredients - mix together and make a well in the center
1-3/4 c. flour *
3/4 c. sugar **
1/3 c. cocoa powder
2 tsp. bkg powder
1/2 tsp salt
Wet ingredients - mix together then add to dry
3/4 c. milk - room temp
2/3 c. veg oil ***
2 eggs - room temp
2 tsp. vanilla
Then fold in
1 c. chocolate chips
1 well greased loaf pan
Bake at 350 - 55-65 minutes
It's about 25 minutes for muffins and 35 minutes for mini loaves.
* I always use 25% whole wheat flour
** This is where you would substitute the mint jelly. Even though the recipe calls for 3/4 c. sugar, I just add the whole half pint of mint jelly - since what am I going to do with a leftover bit of mint jelly?
*** I personally limit myself to 1/4 c. of oil per loaf of quick bread. If I'm using the mint jelly, I don't need the additional moisture. If I'm making it plain, then I use additional milk
************************
I also make this as a chocolate banana bread. I sub 1/2 c. of the flour with oats. I use a mashed banana in lieu of the additional oil. I cut back the sugar to 1/2 cup. And then I use half chocolate chips and half walnuts.
Today at Whole Foods I found a kit to make organic herbs (oregano, basil, etc)...is this corny or would this be a good idea? I don't have a green thumb, but maybe I could if I ever tried to grow anything. I love herbs!
@Penelope - I have a totally black thumb, and I can keep herbs growing (except basil, we never get enough sun for basil) - I think it is a great idea. If you think you'll (like me) forget to water them, keep them outside on the balcony or porch, or if not, keep them in your windowsill!
Aloha dear Mimi, there is a little gift for you over at my blog.
I've sent you some sunshine at my place! :)
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Hello Sweet Mimi
Your recipe sounds soooo yummy! We planted a veggie garden at our new place (don't know if it will be successful or not) but plan for it to be and I also want to learn to can. When I see recipes like this, it makes me want to be a good gardener! Hope all is well your way and thanks for the kind comments on my blog! :)
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