lavender, peach, and pink peppercorn jam
Late summer is the best time to find peaches at your local farmer’s market. The appearance of lavender flowers and peppercorns make this jam memorable in flavor and visual appeal. Recipe yields 6 half-pints.
4 cups fresh peaches, peeled and chopped into ½-inch pieces
3 tablespoons lavender flowers
1 cup boiled water
4 tablespoons frozen apple juice concentrate, thawed
¼ cup raw honey
Juice of half a lemon, freshly squeezed
1 teaspoon pink peppercorns, finely ground
Prepare canner; sterilize 6 half-pint jelly jars and lids.
Place lavender flowers in a small bowl and cover with the boiling water; cover and steep 10 minutes. Strain, reserving the liquid and lavender flowers in separate containers. Grind peppercorns in a spice grinder or by using a mortar and pestle; set aside.
Combine peaches, apple juice concentrate, honey, lemon juice, and ground peppercorns in a Dutch oven. Stir in reserved lavender liquid and 2 teaspoons of the reserved lavender flowers. Bring mixture to a boil over medium-high heat. Reduce heat and simmer while stirring for 15-20 minutes. Turn up the heat again and return to a boil for 1-2 minutes.
Remove from heat and ladle into clean jars, leaving ¼-inch of headspace. Stir lightly to remove air bubbles, wipe rims, position lids and screw down rings just until fingertip tight. Process jars in a hot water bath for 10 minutes.
Remove jars with canning tongs and let cool on a counter or table undisturbed for at least 8 hours or overnight before checking seals. Refrigerate any unsealed jars and use with 2-3 weeks.
