Peach-Raspberry-Lavender Jam

Peach-Raspberry-Lavender Jam
Photo by Scott Peterson


  • 1 ½ cups sugar
  • 2 teaspoons dried culinary lavender buds
  • 3 ounces (1/2 pint) red raspberries, rinsed
  • 3 tablespoons fresh lemon juice
  • 1 pound (about 5) ripe peaches, peeled, pitted, and chopped into 1-inch pieces

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, stir...

View full recipe at My Recipes


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