This combination of concentrated summer in a jelly jar is as delightful in flavor as it is in presentation when bits of lavender flowers spread across freshly baked biscuits or scones. Use fresh or frozen (and thawed) peaches.
If using fresh peaches, here’s an easy way to remove the skins: Score the blossom end (the end opposite the stem) of each fruit with an “x” and then submerge in boiling water for 60 seconds followed by an ice water bath. The skins slip right off and the pit is easily removed.
4 cups peaches (about 5 or 6 medium), peeled and chopped
3 tablespoons organic dried lavender buds
1 cup filtered water, boiling
4 tablespoons organic frozen apple juice concentrate, thawed
¼ cup local honey
Juice of half a lemon, freshly squeezed
1 teaspoon organic vanilla extract
Prepare canner and sterilize six half-pint jelly jars and lids.
Place the lavender in a small bowl and cover with the boiling water. Cover and steep 10 minutes, the strain through a mesh sieve reserving the liquid and lavender flowers separately.
In a Dutch oven, combine peaches, apple juice concentrate, honey, lemon juice, vanilla extract, reserved lavender infusion and 2 teaspoons of the reserved lavender flowers. Bring mixture to a boil over medium-high heat. Reduce heat and simmer while stirring until mixture thickens to the consistency of jam, about 15 to 20 minutes. Turn up the heat again and allow the mixture return to a full, hard boil for another minute or two.
Turn off the heat and immediately ladle into clean jars, leaving 1/4-inch of headspace. Wipe rims, position lids and screw down the rings (not too tight!). Process jars in a hot water bath for 10 minutes. Remove jars from canner and let cool on a counter or table undisturbed for at least 8 hours or overnight before checking seals. Refrigerate any unsealed jars and use within three weeks.