Title Wave, where I volunteer, bought a canning pot and the rest of the canning accoutrements, and headed off to the farmers market. And I made jam. Two kinds. And totally forgot to blog about it!
Before diving into the recipe, you need to get yourself a canning book. I really like The Complete Book of Small-Batch Preserving, which is where I got this recipe, but there are other great ones out there (like this one by Ashley English, which Renai loves, and this one by Ball, because they know canning). I really like mine because of the step by step instructions and timing reminders for while you work and it's meant for smaller recipes, which is awesome since I don't have a ton of space. Plus the flavor combos look unusual and fun. Canning is an amazing way to keep the flavors of produce at their peak all year round, but it needs to be done safely and with careful reading, you'll be able to get the basics and then do any recipe you find. There is a lot to canning, but it's not ridiculously difficult, there's just stuff that has to be done a certain way, like not swapping out powdered for liquid pectin. Read. Be informed. Then can. When peaches are back in season, make this. It's ridiculous and you'll want to put it on everything too.
Peach Lavender Jam from The Complete Book of Small-Batch Preserving:
Makes 6 cups (1.5 liters or in my case, four jars)
2 Tb. dried lavender flowers
½ c. boiling water
4 c. finely chopped peaches (about 5-6 medium peaches)
2 Tb. lemon juice
6 c. granulated sugar
1 pouch liquid fruit pectin
Do not dry jars or tighten seals. Any water on top of the jars will evaporate during the cooling period. Let the jars cool, undisturbed, for 12-24 hours. Then check the seal. It is easy to tell if the jars are sealed as the metal lids curve downwards. you can refrigerate any jars that are not sealed and use the contents for up to three weeks. Remove the screw bands (my mom also recommended this as you can see better if something starts to grow on your jar), dry them, and store separately.