Want to try making your own jam at home? Michael Bonacini shows us how, including jarring it yourself.

Peach lavender jam

Ingredients:

1 tbsp fresh dried lavender flowers

½ cup boiling water

4 cups peaches, blanched and peeled then finely chopped  (about 5-6 medium peaches)

2 tbsp lemon juice

5 ½ cups granulated sugar

1 pouch liquid fruit pectin

Method:

1)    Place lavender flowers in a small bowl. Pour boiling water over the flowers and steep for about 20 minutes.

2)    Next, combine lavender liquid, peaches, lemon juice and sugar in a very large stainless steel saucepan.

3)    Next, bring to a full boil over high heat and boil for about 2 minutes, stirring constantly.

4)    Next, remove from heat and stir in pectin. Ladle into sterilized jars and process as indicated below.

5 Minutes Before Processing

Just before you are ready to fill the jars, place lids in a or boiling water according to manufacturer’s directions.

Filling Jars

Remove jars from the canner and pour or ladle the foods into hot jars to within 1 inch of the top rim (head space). If the food is in large pieces, remove trapped air bubbles by sliding a clean small wooden or plastic spatula between glass and food; readjust the head space to ½ inch. Wipe jar rim to remove any stickiness. Centre lid on jar; apply screw band just until fingertip tight.

Processing Jars

Place jars in a canner and adjust water level to cover jars by 1 to 2 inches. Cover canner and return water to a boil. Begin to timing when water returns to a boil, process for 5 minutes. Remove jars from canner to a surface covered with newspapers or with several layers of paper towels and cool for 24 hours. Check jar seals (sealed lids turn downward). Label jars with contents and date and store in a cool dark place.

Courtesy Michael Bonacini, Oliver and Bonacini