White Nectarine and Lavender Jam

White nectarine and lavender jamSpring has sprung, I have daffodils in vases all around my house, birds are singing and the sun is setting later every day. It was such a lovely day here on Wednesday that I took the afternoon off so I could go for a walk in the sun as it is always cloudy at the weekends at the moment. It was wonderful, I went to the Ring of Brodgar which is one of my favourite places on Orkney.

This is an experimental jam. I love making jam and like to try incorporating flavours into them, I have made clove and apricot and ginger and blackberry to date. This one is for summer though. I was careful when making this to make sure that the lavender wasn’t too overpowering so that it didn’t taste like soap!

Lavender image imageThis is lovely on scones with creme fraiche (I prefer it to clotted cream, shock horror!) or makes a wonderful filling to a Victoria sandwich.

White Nectarine and Lavender Jam


  • 6 white nectarines
  • 700g of jam sugar
  • 2 tbsp dried edible lavender flowers
  • 100ml boiling water


  1. Place the lavender in a bowl with the boiling water and leave to infuse for 20 minutes. Drain the lavender keeping the liquid and discarding the flowers.
  2. Chop up the nectarines and place in a jam pan with the lavender infused water. Cook on a high leave until the fruit has softened. Add the sugar and boil for 5 minutes.
  3. Ladle into sterilised jars, put on the lids and leave to cool.

Enjoy! H x


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