This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission - at no extra cost to you.
Jump to Recipe·Print Recipe·Leave a Review
this recipe
Did you know that you can make your own jam without a ton of sugar, without pectin, and without canning?!?! All you need are some chia seeds to help thicken things up! Chia seeds, what can’t you do?!
All you need is 5 ingredients(+water) and about 30 minutes to make the ultimate summertime jam to spread on your toasts and your bagels and anything you want! The combo of the fresh summertime peaches cooked down a little and the hint of lavender is one that will surprise you.
The first time I made peach lavender chia jam I used regular chia seeds that I already had in my pantry. They worked great as a thickener but those black little seeds looked kind of off putting next to the beautiful orange color of the peaches. Then I discovered I can order white chia seeds on Amazon – what was life like before amazon prime?! The white chia seeds did the trick, yes you can still see them in your peach jam but the white chia seeds are much more subtle.
Guys, if you have a ton of chia seeds on hand and they’re not white go ahead and make this peach lavender jam anyways, it still tastes just as good. Just know it won’t look as pretty as in these pictures. If you are going to make this jam to serve to guests or give as a gift then I would say that is when it’s worth making sure you have the white chia seeds. You know what they say, you eat with our eyes first.
Cooking with lavender may seem strange to you, trust me it’s not something I grew up eating. BUT once I began experimenting I learned that I love the subtle floral, calming taste of lavender in certain foods. First I made my lavender lemon cookiesand now this peach jam. If you are a little nervous about cooking with lavender because you’re afraid it might smell like perfume, just trust me it won’t. It’s even worth making this peach lavender chia jam just for the smell in your house. I mean sweet peaches and lavender, so calming and summery!
It’s like we are making our own aromatherapy concoction only it’s better because we are able to eat it!
Yes this peach lavender chia jam only takes 30 minutes to make, but you do have to let it cool for at least 15 minutes so that it thickens up more and because who wants lava hot jam? BUT you can eat it a little warm if that’s what you prefer. However, I think it’s worth the wait to let it chill in the fridge for 2 for 3 hours – jam perfection!
Of course peach lavender chia jam is great spread on toast plain with a little butter or even a good schmear of cream cheese, my fave. It’s also delicious with nut butters or add a dollop of it to yogurt or oatmeal. Either way I know you’ll love the combo of the sweet, juicy peaches sweetened with honey and the hints of calming lavender.
Peach lavender chia jam would be great to serve at any breakfast or brunch parties. It would also make a great edible gift, best kind of gift IMO!
Look at you, you just made your very own jam! You’re pretty amazing like that! 🙂
★5 Stars☆★4 Stars☆★3 Stars☆★2 Stars☆★1 Star☆No reviews
- Author: Emily Koch
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 1 1/2 cups 1x
- Category: Breakfast, Dips and sauces
- Cuisine: Gluten Free, Vegan, Vegetarian, Refined Sugar Free
Description
Bursting with fresh peaches and a hint of lavender this jam is great spread onto anything. This recipe only takes 30 minutes to make and uses chia seeds as a thickener instead of pectin or a ton of sugar. Perfect for brunch parties, or would make a great gift.
Ingredients
UnitsScale
- 4 medium ripe peaches
- 1/4 cup filtered water
- 1 tablespoon culinary grade lavender*
- 2 to 3 tablespoons honey (or sub maple syrup for vegans)
- 1 teaspoon pure vanilla extract
- 2 tablespoons white chia seeds**
Instructions
- Peel the peaches: To peel the peaches bring a medium sized pot to a rolling boil and prepare and ice bath in a large mixing bowl (a bowl full of cold water and ice). Use a small sharp knife to create an X shape on the bottom of each peach, just scoring the skin. Once the water is boiling gently place the peaches in the water. Allow them to sit in the water for 2 to 3 minutes, or until you see the edges of the cut marks start to peel back. Use a slotted spoon to transfer the peaches to the ice bath to shock them from cooking further. Let them sit for a minute or two to cool down. Remove the peaches from the ice bath and gently peel the skin away from from the flesh, discard the skin.
- Chop Peaches: Once the skin has been pealed chop the peaches.
- Make the jam: To a small sauce pot add the chopped peaches, water, lavender, and honey. Stir to combine and bring the mixture to a boil, reduce to a simmer. Allow the jam to simmer for 15 to 20 minutes. Break up the peaches by using a potato masher so it’s a finer texture, although I like mine a little chunky. Once the jam has thickened stir in the vanilla and chia seeds. Turn off the heat and allow it to cool for 15 minutes. Serve immediately while it’s still warm or transfer to a jar and cool completely and chill in the fridge. the jam will thicken up more a it chills in the fridge.
Notes
*make sure to use culinary grade lavender. You can often times find it in the organic section by the bulk spices, or at a tea shop. Or you can always buy some on Amazon.
**You can use regular black chia seeds if you prefer, but the jam won’t look as pretty. I found white chia seeds on Amazon, I used this brand.
Recipe Card powered by
Nutrition facts are calculated for 24 servings, about 1 tablespoon per serving out of 1 1/2 cups of jam.
