Roasted Peach Jalapeno Jam with lavender Honey
2 pounds peaches, peeled and pitted
2 jalapenos
juice and zest of 1 lemon
2 tablespoons classic pectin
2 cups granulated sugar
1/2 cup lavender honey
1 teaspoon butter
Preheat the oven to 400. Place the peaches in a baking dish. Place the jalapenos on a baking sheet. Roast the peaches until juicy, and the jalapenos are charred. Peel the skin off the jalapenos, remove the seeds and dice into small pieces.
Combine the roasted peaches, jalapenos, lemon juice and lemon zest in a large stockpot. Gently mash the fruit to release the juices, but leave it chunky. When the fruit is simmering, stir in the pectin. Turn the burner to high, and bring to a vigorous boil while stirring constantly. Add the sugar and honey all at once and stir well to dissolve. Bring to a boil again over high heat, and boil hard for one minute.
Remove from the heat and stir in the butter. Ladle into hot, sterilized jars and follow standard canning procedures for processing and sealing.
Yields about 2 1/2 pints or 5 cups
Recipe from Curly Girl Kitchen