Peach Lavender Jam

For the peach-lavender jam, first peel the skin off the peaches (scald them briefly if necessary). Remove the pits and cut the flesh into small pieces.

Mix the peach pieces, lemon juice and jam sugar in a pot, put a lid on it and let it infuse for at least 30 minutes.

Then bring to a boil, blend not too finely and boil again. Boil for about 5 minutes until bubbly, then mix in the lavender flowers. Bring to the boil again and do the jelly test.

Pour the peach lavender jam into clean jars, invert and leave on the lid for about 5-10 minutes. Invert again to cool completely.

Preparation Tip:

The peach-lavender jam can be kept unopened as long as other jams, but it should be consumed soon, otherwise the lavender will lose its aroma.

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