Peach Lavender Jam


 

 Ingredients

 

 

800 grams of peaches

1 tablespoon of lavender flowers

500 grams of sugar

150 ml of pectin

1 vanilla pod

 

Preparation 

 

First, scald the peaches in boiling water.

Then peel and merge them in a bowl with sugar.

Add the vanilla and let the mixture stand 4 hour.

Mixture through a food mill.

Put the lavender in a  jelli bag and bring to a boil with the mixture of peaches and pectin.

Cook over medium heat for 15 minutes stirring occasionally.

Remove the bag of lavender.

Fill the jars, close it tightly and place them upside down.

The jars should be turned upside down until completely cooled.

 

 

 

 

 Gem de Caise si Levantica

 

 Ingrediente

 

 

800 grame de caise

1 lingurita flori de levantica

500 grame de zahar

150 ml de pectina

1 ramura vanilie

 

 Preparare

 

Opareste piersicile, apoi curata-le de coaja si taie-le in cubulete.

Amesteca intr-un bol cubuletele de piersici cu zaharul, adauga vanilia si lasa-le sa stea timp de 4 ore pana se lasa zeama fructelor. Trece amestecul rezultat printr-o sita.

Pune florile de levantica intr-un saculet de tifon.

Pune piureul rezultat la fiert impreuna cu levantica si pectina.

Fierbe la foc mediu timp de 15 minute amestecand din cand in cand.

Scoate pungulita de levantica si umple borcanele, inchide-le ermetic si aseaza-le cu gura in jos pana se racesc.

Levantica este o planta foarte aromata. Foloseste-o cu moderatie in prepararea retetelor. Daca adaugi prea multa s-ar putea sa te deranjeze parfumul puternic!

 

 

12 comments


  • Oh! that looks exotic!! Lavender and peach….i am more excited to feel the smell of it..sounds like a perfume 🙂 Thanks for sharing and nice to meet ya!
    Cheers!
    Mj

    November 04, 2011
    • Hi Mj, thank you very much for visiting! Have a great weekend! 🙂

      November 04, 2011
  • I have made some lavender-wine jelly, but this jam sounds wonderful. I love the flavor combo. Thanks for sharing this.

    November 04, 2011
  • yo

    Pretty!

    November 08, 2011
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      November 08, 2011
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