1lb.6-7 medium peaches, peeled, pitted and chopped
3oz.3-4 medium strawberries, capped and chopped
1 1/2cups150g granulated sugar
3tablespoonsfresh lemon juice
Place the lavender buds in a small cup. Pour the boiling water over the buds and let stand 10 minutes to steep. Strain the lavender water into a bowl and set aside. Discard the buds.
In a large nonstick pot (at least 3 quart) combine the peaches, strawberries, sugar, and lemon juice. Bring to a boil and cook while stirring often; cook until thick and syrupy, about 15 minutes.
Add the lavender water and stir. Return the mixture to a boil and cook stirring often until the mixture reaches desired thickness. Cooking time can range from 2 minutes to 15 minutes. Cook 2 minutes for syrupy jam, cook longer for thicker jam. We like our jam thick, so we cooked it for another 15 minutes.
Remove jam from the heat and let cool to room temperature. Transfer to jars and chill, covered at least 2 hours before using. This jam keeps in the refrigerator for up to one month.
Inspired by a recipe in The Sunset Cookbook (Oxmoor House).
Keyword fresh peaches, lavender buds, strawberries, summer jam