I have a great neighbor. She brings me fresh tomatoes from her garden. She gives me homemade strawberry freezer jam. And the other day she gave me some fresh basil and fresh lavendar from her garden. I had never used fresh lavendar in cooking before, so I was excited to try it! With peaches being so scrumptious right now, I thought it would be great to mix the two flavors. Thus, Lavendar Peach Butter was born. This recipe makes a small batch – only about a pint – but you can easily double, triple, or quadruple the recipe if you want to make several jars.
Lavendar Peach Butter
- 4 ripe peaches, peeled and chopped
- 2 tbsp water
- 2 tsp fresh lavendar leaves, chopped
- juice of one lemon
- zest of one lemon
- 1/2 cup sugar
Place water and lavendar in small saucepan. Bring water to a boil, then reduce heat and let steep for 10-15 minutes. Add peaches, lemon juice, and lemon zest to pan. Bring to a boil, then reduce heat and let simmer 15 minutes, stirring occasionally. The peaches will start to break down and thicken slightly.
With an immersion blender, puree the peach mixture until smooth. (If you don’t have an immersion blender, you can transfer the mixture to a blender or food processor to puree. Then, transfer back to the pan.)
Add sugar and bring to a boil again, stirring until sugar is dissolved. Reduce heat to simmer and cook for another 25 minutes. Pour mixture into jars and let cool before adding the lid.
Store in the refrigerator and use within one week.