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Easy Small Batch Peach Jam Recipe with Lavender and Honey for Perfect Homemade Preserves

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A simple and quick small batch peach jam with a subtle floral note from lavender and natural sweetness from honey, perfect for homemade preserves and gifts.

Ingredients

Scale
  • 2 cups fresh peaches, peeled, pitted, and chopped (about 4 medium peaches)
  • 1/4 cup honey (60 ml), preferably mild-flavored like clover or wildflower
  • 1 teaspoon dried culinary lavender buds (food-grade)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1/4 cup granulated sugar (50 grams)
  • 1/4 cup water (60 ml)
  • 1 teaspoon pectin (optional)

Instructions

  1. Prep the peaches by scoring an ‘X’ on the bottom, blanching in boiling water for 30 seconds, then plunging into ice water to loosen skins. Peel, pit, and chop into roughly 1/2-inch pieces (about 10 minutes).
  2. In a medium saucepan, combine chopped peaches, honey, sugar, water, and lemon juice. Sprinkle dried lavender buds evenly over the top and stir gently. Let sit for 10 minutes to macerate.
  3. Place saucepan over medium heat and bring mixture to a gentle boil, stirring frequently to prevent sticking. Cook about 10 minutes until peaches soften and liquid thickens. If using pectin, stir it in now and cook for another 2-3 minutes.
  4. Test for doneness by placing a small spoonful on a chilled plate; if it wrinkles when pushed with a finger, jam is ready. If not, continue simmering and test every few minutes (total cooking time about 15-20 minutes).
  5. For smoother texture, strain jam through fine mesh sieve or cheesecloth to remove lavender bits, or leave them in for rustic look and fragrance.
  6. Ladle hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe rims clean, seal with lids, and let cool to room temperature.
  7. Refrigerate jam once cooled. It will thicken more overnight and lasts about 2 weeks in the fridge.

Notes

Use ripe peaches for best flavor. Stir often to prevent burning. The wrinkle test on a cold plate is a reliable way to check jam set. Culinary lavender is optional but recommended; use sparingly to avoid bitterness. Honey can be substituted with maple syrup or agave nectar for vegan version. Pectin is optional depending on desired firmness. Refrigerate jam and consume within two weeks. Freezing is possible with headspace in jars.

Nutrition

Keywords: peach jam, lavender jam, honey jam, homemade preserves, small batch jam, easy jam recipe, fruit jam, natural sweetener

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