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  • Home
  • Raising Outdoor Kids
    • Cooking & Crafting

      How to Make Birdseed Ornaments for Wild…

      November 27, 2020

      Raising Outdoor Kids

      Beautiful Spring Picture Books for Children

      March 28, 2020

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      Hiking and Camping with Kids at Kokanee…

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      Rock Climbing with Kids in Jasper National…

      August 8, 2017

      Alberta

      Family Adventures in Jasper National Park: 10…

      July 26, 2017

      Alberta

      Shaw’s Point Resort

      August 6, 2015

      Alberta

      Apiaries in Northern Alberta

      August 5, 2015

      Alberta

      St. Isidore, Alberta

      August 4, 2015

      Alberta

      The Hoodoos

      July 29, 2015

      Alberta

      Royal Tyrrell Museum

      July 28, 2015

      Alberta

      Bow Valley Campground

      July 27, 2015

      British Columbia

      Hiking and Camping with Kids at Kokanee…

      July 30, 2018

      British Columbia

      More to Explore in the Okanagan Valley:…

      December 1, 2017

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      Family-Friendly Adventures on BC’s Sunshine Coast

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      A National Park Reserve in the South…

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      More to Explore in the Okanagan Valley:…

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      July 25, 2016

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      July 22, 2016

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      July 20, 2016

      Lower Mainland

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      July 18, 2016

      Lower Mainland

      1001 Steps to the Beach

      April 19, 2014

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      September 1, 2016

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      McMillan Creek Regional Park

      October 8, 2015

      Northern Interior

      Ferguson Lake Nature Reserve

      October 6, 2015

      Northern Interior

      Eskers Provincial Park

      October 5, 2015

      Northern Interior

      Autumn in Northern British Columbia

      September 28, 2015

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      Wildflowers in Northern British Columbia

      June 6, 2015

      Northern Interior

      Visiting Barkerville Historic Town

      June 2, 2015

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      June 19, 2013

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Backwoods Mama

Canning

Peach Lavender Jam

July 22, 2013

Peaches are available at our local u-pick and I was thrilled to be out there picking yesterday. We picked about 50 lbs of big beautiful peaches and brought them home to preserve for the coming winter. This morning I woke to the smell of peaches ripening in my kitchen, simply delightful. On closer inspection I noticed yesterday’s little helping hands left a few peaches bruised so I set to preserving them right away. I prepared all my canning equipment and started skinning the peaches. As I sliced the peach in half I discovered that the peaches were clingstone. Oh no! Clingstone peaches are impossible to halve nicely because the pit sticks to the flesh. I managed to skin and cut the flesh off a bowl full of peaches and then I stared at them wondering what to do. They wouldn’t work well for peach halves in light syrup, which is how we like them, so I started flipping through my arsenal of canning books. Through combining several recipes I came up with this tasty peach and lavender jam.

Peach Lavender Jam
Makes about 5 half-pint

2.5 lbs (about 5 cups) peaches, skinned and chopped
3 3/4 cups cane sugar
1 lemon, juiced and zested
1/2 cup boiling water
3 Tbsp. lavender
1 – 85ml packet of liquid pectin

Start by skinning and chopping the peaches. To skin a peach dip the whole fruit into a pot of boiling water for 30 seconds to a minute then plunge the peach in ice cold water to stop the peach from cooking. The skin should slip off easily.

Add the chopped peaches, sugar, lemon juice and zest to a large heavy bottomed pot. Bring the mixture to a boil over medium high heat and then reduce heat to medium low. Simmer the peaches for about 30 minutes, this allows them to cook down.

As the peaches simmer add 1/2 cup boiling water to the lavender and let it steep for 20 minutes.

Also remember to sterilize your jars and prepare your lids.

Using an immersion blender, or a counter top blender, blend the peaches to your preferred consistency. I prefer a smooth peach jam with few chunks. Strain the lavender tea into the mixture (don’t add the lavender) and continue to simmer the peach jam.

Peach are low in pectin so it’s pretty helpful to add some. Add the packet of liquid pectin and bring the mixture to a rolling boil for 5 minutes. The mixture should thicken. When the jam has thickened, ladle it into sterilized jars, wipe the rims before adding the lids. Place the jars into a water bath canner and bring to a boil. When the water is boiling process the jars for 10 minutes. Remove the jars and let them cool on the counter top. Check the seals and place any jars that failed to seal in the fridge.

Sharing this recipe on Barn Hop and Full Plate Thursday.

Peach Lavender Jam was last modified: May 31st, 2016 by Josée
jamLavenderPeach
5 comments
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5 comments

Jane July 23, 2013 at 12:45 am

Oh my goodness that sounds absolutely delectable. Thanks for sharing!

Reply
Shane Floyd July 23, 2013 at 1:17 pm

I loved your article, it was very informative…would love it if you hopped on by our blog hop on Sunday…The Homesteaders Hop.

http://www.modernhomesteaders.net

Reply
Miz Helen July 29, 2013 at 2:08 pm

Oh my goodness Josee,
I am drooling over this Jam, we will just love it! Thank you so much for sharing with Full Plate Thursday and hope you have a great week!

Miz Helen

Reply
Miz Helen August 3, 2013 at 1:42 am

Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a wonderful weekend!
Miz Helen

Reply
Misty June 8, 2014 at 4:35 am

This recipe sounds delicious.

Reply

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