Vineyard Peach Lavender Jam

For the vineyard peach lavender jam, first wash the jars and lids hot and boil them. Turn them upside down and let them dry. Place them directly in the place where they are to be filled (tray with cloth). Sort out the lavender flowers, but do not wash them.

Roll lemon across kitchen counter with palm of hand (yields more juice), cut in half and squeeze. Prepare the vineyard peaches (wash, blanch, skin, halve and pit) and cut into small pieces or puree with a blender.

Sprinkle again and again with lemon juice. Mix peaches, remaining lemon juice, jelling sugar and lavender in a wide, high pot. Cover and allow to infuse for at least 4 hours. Stir occasionally.

Then boil until bubbly, about 4 minutes (follow directions on sugar package). Stir constantly so that the vineyard peach lavender jam does not burn. Skim the vineyard peach jam if necessary, then add the vanilla. Make a jelly test.

For the jelly test, pour some jam onto a cold porcelain plate. If the jam gels, pour it into jars. Pour the vineyard peach jam as hot as possible, to the brim, into the prepared jars and seal immediately.

Place the jars upside down on a tray covered with a damp cloth for 6 minutes. Then invert the jars again and let cool on the tray. Store in a dark and cool place.

Preparation Tip:

The vineyard peach jam can be stored without problems for about 8 months. Also once to pancake or in yogurt taste.

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