How to Make Peach Lavender Jam From Scratch (Easy Canning)
Peach lavender jam pairs fresh juicy peaches with a subtle herbal note of lavender for a unique culinary pairing. The balanced flavors offer a sophisticated twist to breakfast toast, ice cream and so much more! And in true Americana fashion, it’s perfect for gifting too.
Sweet sun-ripened peaches and freshly dried lavender are often plentiful this time of year. I can’t think of a better fruity floral pairing than these two summertime friends.
This peach lavender jam is easy to make and uses up an abundance of peaches that otherwise might go bad. When you’ve made your fill of peach cobbler and the freezer has enough frozen peaches for smoothies, this beautiful blend makes the perfect addition to your pantry shelves.
It’s boutique flavor lends itself to many delicious uses like a spread on buttery sourdough toast or perhaps a sauce over pasta drizzled with lemon juice and olive oil. Both sound so good and the possibilities are endless!
Why You’ll Love This Recipe
Delicious flavor – The juicy sweet flavor of fresh peaches boldly shines bright with a light herbal undertone of lavender swirled inside. It’s a posh flavor for those who love homemade goods especially with herbs and fresh seasonal fruit.
Easy to make – Although it takes some time to make, homemade jam requires little effort with big, tasty results. This jam is no exception.
Unique and great for gifting – In a world of store-bought convenience, a handmade gift is alway appreciated. This peach lavender jam is made without chemicals and preservatives and features a unique summertime pairing anyone will love. Be sure to gift it to the foodie in your life!
Helpful Hints
- I highly encourage you to use organic peaches if possible. EWG (Environmental Working Group) currently has them listed at #6 on their Dirty Dozen list for 2026. Their soft skin makes them especially susceptible to pesticides. Source them from community members who don’t use chemical sprays or an organically focused company like Azure Standard. Even better, plant a peach tree of your own if you have the space.
- Always wash peaches in warm soapy water and rinse well before using, especially if you use non-organic. Use a non-toxic soap like Dr. Bronner’s Sal Suds or Branch Basics concentrate (find a coupon code here at this link for your first time purchase).
- To peel or not to peel? That’s always the question! I’d say it’s a personal preference. I generally don’t because it takes way too much time in my opinion and I’m not as picky about the texture as some might be. The skins get pureed with the fruit later on in the cooking process. Either way, the flavor is not affected.
- This recipe calls for homemade pectin, which naturally thickens the peaches. Peaches are a low pectin fruit so it helps the jam thicken quicker than without it. However, if you don’t have any homemade pectin on hand, omit pectin altogether and keep cooking until the jam is done. Or add the zest and juice of one lemon as an alternative.
- Add the vanilla and lavender once the jam is done cooking. If it’s added any sooner, the heat weakens the flavor of both.
Ingredients for Peach Lavender Jam
Peaches – Use, fresh organic peaches if possible. Otherwise, use frozen or canned. If you use canned, adjust the amount of sugar used since canned peaches already contain added sugar.
Sugar – This recipe calls for regular cane sugar, but substitute honey if you prefer. Although I prefer to use honey in some jam recipes, I find with certain fruits like peaches, regular sugar best highlights its fruity flavor. The floral notes of some honey could overwhelm the flavor of both the peaches and lavender.
Pectin – I use homemade pectin in this recipe, but if you don’t have any, simply omit it. Instead, keep cooking until the jam thickens.
Lavender – Dried lavender is best for this recipe and cooking in general. It contains more flavor than fresh because it is more concentrated once the moisture evaporates. Also, if lavender isn’t your favorite flavor, try rosemary, thyme or sage instead. Maybe mint or chamomile too? Play around and be creative!
Vanilla
How to Make Peach Lavender Jam
Step-by-Step Instructions
1.) In a large saucepan, combine peaches and sugar on medium-high heat.
Cook until sugar dissolves and peaches soften. This takes about 30-40 minutes. Stir frequently to avoid burning.
If you are water bath canning these jars of jam, start the canner boiling while the peaches cook. Wash and sterilize jars and lids as well.
2.) When peaches soften enough, use an immersion blender to break up the slices or chunks.
Puree completely or partially depending on how chunky you like the texture.
If you don’t have an immersion blender, transfer to a regular blender and puree. Return mixture to the saucepan and continue cooking.
3.) Next, add homemade pectin and stir to mix together. Omit this step if you’re not using pectin.
Continue cooking until jam thickens and sticks to the back of a frozen stainless steel spoon.
Pull the saucepan off the heat and stir in lavender and vanilla.
4.) Ladle jam into jars and cover with lids and rings. Only tighten the rings until fingertip tight. Do not over tighten.
Process the jars for 20 minutes. Transfer them to a towel and let them rest for 24 hours.
Then, remove the rings and store in a cool, dark space like a pantry or cupboard.
Culinary Uses for Peach Lavender Jam
Now that you have these beautiful jars of jam, put them to tasty use during the year with these delicious ideas.
Use peach lavender jam as a topping on your favorite breakfast items. Spread butter on warm toast and pancakes or waffles and drizzle it over the top in place of maple syrup.
Substitute peach lavender jam in place of lemon curd inside these delicious lemon lavender linzer cookies.
Mix it with olive oil and apple cider vinegar as a salad dressing or part of a marinade before grilling your favorite cut of meat. Personally, I can’t wait to toss it with homemade pasta deep in the heart of winter for a special date night dinner. Sounds delicious!
FAQ’s for Peach Jam
Do peach skins need to be removed before making jam?
It’s a personal preference based on how you like your jam texture. If you puree your jam, it might not be a necessary step. If you like to leave it chunky, I recommend removing the skins to avoid a difference in texture.
Can frozen or canned peaches be used instead of fresh for peach jam?
Yes, either frozen or canned work well for peach jam. For frozen, the cooking time is longer with their higher moisture content. With canned peaches, the cooking time is shorter and you’ll need to adjust the amount of sugar used. Canned peaches already come packed in a sugary juice concentrate.
Can a different herb be used instead of lavender?
Yes, instead of lavender, try rosemary, sage, thyme, mint or chamomile. If lavender tastes soapy or bitter to you, be sure to use a culinary variety of lavender for cooking purposes. Also, for an even subtler flavor of herbs, infuse the lavender or herb of choice in water over the stovetop before adding it to the jam.
More Recipes From Becky’s Kitchen
How to Make Easy Homemade Pectin for Jam
Easy to Make Small-Batch Huckleberry Jam Sweetened with Honey
Spiced Cranberry Christmas Jam | Irresistibly Easy and Delicious
How to Make Buttery Soft Lemon-Lavender Linzer Cookies
How to Make the Best Mini Sourdough Door County Cherry Pies
Thank you for stopping by my blog! If you make this jam and love it, come on back and leave it a 5-star rating! If you have any other herbal suggestions for this jam, leave them in the comments below. Tag me with your photos on Instagram @beckybuttlesamericana
With love, –Becky
Peach Lavender Jam From Scratch
Peach lavender jam pairs fresh juicy peaches with a subtle herbal note of lavender for a unique culinary pairing. The balanced flavors offer a sophisticated twist to breakfast toast, ice cream and so much more! And in true Americana fashion, it's perfect for gifting too.
Ingredients
- 10 cups sliced peaches
- 4 cups (800g) sugar
- 3/4 cup (180g) homemade liquid pectin (omit if you don't have any on hand)
- 1/2 tablespoon vanilla
- 1 1/2 teaspoons dried culinary lavender
Instructions
1.) In a large saucepan, combine peaches and sugar on medium-high heat. Cook until sugar dissolves and peaches soften. This takes about 30-40 minutes. Stir frequently to avoid burning.
If you are water bath canning these jars of jam, start the canner boiling while the peaches cook. Wash and sterilize jars and lids as well.
2.) When peaches soften enough, use an immersion blender to break up the slices or chunks. Puree completely or partially depending on how chunky you like the texture.
If you don't have an immersion blender, transfer to a regular blender and puree. Return mixture to the saucepan and continue cooking.
3.) Next, add homemade pectin and stir to mix together. Omit this step if you're not using pectin.
Continue cooking until jam thickens and sticks to the back of a frozen stainless steel spoon. Pull the saucepan off the heat and stir in lavender and vanilla.
4.) Ladle jam into jars and cover with lids and rings. Only tighten the rings until fingertip tight. Do not over tighten.
Process the jars for 20 minutes. Transfer them to a towel and let them rest for 24 hours. Then, remove the rings and store in a cool, dark space like a pantry or cupboard.
Notes
1.) I highly encourage you to use organic peaches if possible. EWG (Environmental Working Group) currently has them listed at #6 on their Dirty Dozen list for 2026. Their soft skin makes them especially susceptible to pesticides. Source them from community members who don't use chemical sprays or an organically focused company like Azure Standard. Even better, plant a peach tree of your own if you have the space.
2.) Always wash peaches in warm soapy water and rinse well before using, especially if you use non-organic. Use a non-toxic soap like Dr. Bronner's Sal Suds or Branch Basics concentrate.
3.) To peel or not to peel? That's always the question! I'd say it's a personal preference. I generally don't because it takes way too much time in my opinion and I'm not as picky about the texture as some might be. The skins get pureed with the fruit later on in the cooking process. Either way, the flavor is not affected.
4.) This recipe calls for homemade pectin, which naturally thickens the peaches. Peaches are a low pectin fruit so it helps the jam thicken quicker than without it. However, if you don't have any homemade pectin on hand, omit pectin altogether and keep cooking until the jam is done. Or add the zest and juice of one lemon as an alternative.
Learn how to make your own pectin and why you should avoid commercially made, store-bought pectin here at this link.
5.) Add the vanilla and lavender once the jam is done cooking. If it's added any sooner, the heat weakens the flavor of both.
I’m a wife and homemaker inspiring old-fashioned skills for a homemade, self-sufficient lifestyle, always with a warm beverage in hand. Homemade Recipes. Gardening. Preserving. Healthy Living.
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