Nectarine Jam with Lavender

Nectarine Jam with Lavender

This nectarine jam has a very rich taste with just a hint of lavender. (And it’s PERFECT as the filling for a delicious vanilla layer cake!)

Nectarine Jam with Lavender

Yield: 3 pints

Nectarine Jam with Lavender


  • 3 pounds nectarines, peeled, pitted, and sliced
  • juice of 1 lemon
  • 1 cup sugar, divided
  • 3 T dried lavender flowers
  • 1/2 cup boiling water
  • 1 1/2 T Pomona's Universal Pectin Powder


  1. Bring the peaches, lemon juice, and 1/2 cup of the sugar to a boil in a large pot over medium-high heat.
  2. Meanwhile, steep the lavender blossoms in the boiling water for 20 minutes. Strain and add the lavender water to the nectarines. Lower the heat and simmer for 30 minutes.
  3. Remove from the heat and blend until smooth, either with an immersion blender or in batches in a standing blender or food processor. Return to the pot and bring to a simmer over medium heat.
  4. In a separate bowl, combine 1/2 cup sugar and the pectin powder. Add to the nectarine mixture and simmer for 20 minutes, or until thickened and jammy. Skim any foam.
  5. Ladle into hot jars, leaving 1/4 inch headspace. Process for 10 minutes (or 15 minutes at altitude).


adapted from "Tart and Sweet"

Supplies used in this recipe:

Ball® Half Pint (8-oz.) Quilted Crystal Jelly Jars, Set of 12

Ball® 6-pc. Canning Discovery ™ Kit

Cuisinart Smart Stick Immersion Hand Blender with Attachments

Facebook Comments