RELAXING PEACH LAVENDER JAM

Steps:

• 1. Start by sterilizing jars and lids. This takes a little while, so I start this 1st. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process jars of jam. In another small pot; sterilize lids in gently boiling water.
• 2. Next boil about 3/4 cup water. I put water in a pyrex measuring cup and put it in the microwave for about 2 minutes. Pour off all but 1/2 cup of the water and add the Lavender. Let this steep for 20 minutes.
• 3. Prepare fruit; chop fine. I use my food processer and it works great for chopping peaches. Just don't liquify the fruit. A little juice won't hurt.
• 4. After 20 minutes, strain the liquid from the Lavender flowers into the pot that you will use to make your jam in. Add the peaches, lemon juice sugar and butter. (Butter helps reduce foaming) Over a medium high heat bring fruit mixture to a rolling boil. A rolling boil is a boil that you can not stir down with a spoon. Continue to boil fruit mixture 2 minute once it reaches a rolling boil, stirring continuously.
• 5. Turn heat off; stir in pectin. Remove jars from canner onto a dry towel. Ladle fruit mixture into hot jars; cap with sterilized lid and tighten bands. Return to boiling water in canner and gently boil for 10 minutes. Remove and cool. After completely cooled, check seals and bands.