peach lavender jam
So. After a minor setback yesterday (in the form of a minor burn on my hand from some boiling water, but I'm fine now, thanks!) I was up and running on the canning train again today.
Peach lavender jam. Yum.
As you can see, the fruit floated to the top. I asked a canning-savvy friend what she though happened, and she suggested that perhaps chopping the fruit traps air, which causes it to float. So, even though the recipe calls for chopping, I might try crushing next time. I'm assuming that it will still gel in the same way. Also, the recipe says that this makes 6 cups; I ended up with 7.
Peach Lavender Jam
from the oh-so-excellent-and-you-should-buy-a-copy-book The Complete Book of Year-Round Small-Batch Preserving. Please buy it for me for Christmas - I currently have it checked out from the library.
2 tbsp food-grade dried lavender flowers (available at Yarmouth Natural, if you're local)
1/2 cup boiling water
4 cups finely chopped peaches (about 5-6 medium peaches)
2 tbsp lemon juice
6 cups granulated sugar
1 pouch liquid fruit pectin
1. Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20 minutes. Strain and discard flowers.
2. Combine lavender liquid, peaches, lemon juice, and sugar in a very large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin.
3. Ladle into sterilized jars and process for 5 minutes.
Makes 6 cups (1.5 L).
Yesterday's Bluebarb (blueberry and rhubarb) jam. It is divine, and the recipe is from the same book. Plum sauce is coming up, I think. And apples in a few more weeks! And pasta sauce! I'm addicted.