Raspberry – Peach – Jelly with Lavender
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 4 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg raspberries (frozen goods also work)
- 1 kg peach (s)
- 5 stems lavender
- sugar
- 2 packs Gelfix (3: 1)
Print Recipe
Pin Recipe Instructions
- Sort the raspberries and puree them in the blender. Strain through a sieve to separate the stones from the pulp.
- Score peaches crosswise and scald with boiling water. Peel and puree as well except for 1 or 2 pieces.
- Put the fruit in a large saucepan and bring to the boil with the washed lavender. Let it steep for approx. 2 - 3 hours. Then fish out the lavender.
- Add the sugar with Gelfix and the peaches that were retained and cut into pieces and cook according to the instructions on the packet.
- Tip: Do not use too much lavender so that the jam does not taste perfumed. Try after brewing and add fruit if necessary.
- I specified the glasses just to put in a lot. I myself use small jars, such as for diabetic jam or vegetable spread, then there are more than 9 pieces.
- You can also use fructose or other sweeteners to make diabetic jam.
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