Peach Lavender Jam and etc.

The canning madness really hit me hard this year.

I'm not sure why.  Maybe because my mom gifted me this awesome book last Christmas.

Maybe because we'll be moving soon and I wanted to get the last and best out of Oregon's summer produce.

Maybe because we don't know where we'll be moving to and I'd rather stress about canning than the potentially life-altering catastrophes ahead.

Just kidding, it'll be totally fine.  Everything is fine!  Everything will be fine.

Right?

Man, I wish I was canning something RIGHT NOW.

*Ahem*  So anyway.  Here's what I did!

Whole grain mustard and Mediterranean tomatoes.

In the back are my amaretto peaches.  Why did they all float up to the top like that???

A close-up on the star anise at the bottom of my pear butter.

Pickled garlic, peach salsa.

More tomatoes and raspberry vanilla bean jam.  I like how you can see the little oregano leaves in the tomatoes.

Pickles, wild Oregon grape jam, and my personal favorite and least photogenic, peach lavender jam.

The peach lavender is truly phenomenal jam.

Peach Lavender Jam
adapted from Southern Living's Little Jars, Big Flavors

Makes 7 (1/2) pint jars

2 1/2 lbs fresh peaches
1/4 cup fresh lemon juice
1 (1 3/4 oz) package powdered pectin
2 tablespoons lavender buds
5 cups sugar

Bring large pot to a boil, sterilize jars therein for 10 minutes.  Put rings and lids in heatproof bowl, ladle boiling water on top.

While jars are boiling, peel peaches, remove pits and coarsely chop.  Mash with a potato masher until evenly crushed.  Measure 4 cups crushed peaches into a 6-qt pot.  Stir in lemon juice, pectin and lavender.  Bring to a rolling boil over medium-high heat, stirring often.  Boil 1 minute, stirring constantly.  Add sugar and return to a rolling boil.  Boil 1 minute again, stirring constantly.  Remove from heat, let foam settle (about 1 minute).  Skim off and discard any foam.

Fill, seal, and process jars in boiling water bath for 10 minutes, leaving 1/4 inch headspace.  Be sure to clean off jar rims before putting on lids.

Remove jars from water and allow to stand at room temperature 24 hours.  To check seals, remove the bands and press down on the center of each lid.  If the lid doesn't move, the jar is sealed.  If the lid depresses and pops up again, the jar is not sealed and contents will need to be refrigerated right away.  Store properly sealed jars in a cool, dark place up to 1 year.  Refrigerate after opening.