Ingredients
INGREDIENTS:
Peaches, Evaporated Cane Juice, Pectin & Plum Daisy Kitchen Lavender
Lavender Peach Jam – 7.5 oz.
$6.99
Our Lavender Peach Jam combines locally grown peaches with culinary lavender that we grow right on the same farm where our commercial kitchen is located. Palisade, Colorado, is known nationwide for its peaches. Locals will tell you they are the best to be found anywhere, simply because they’re ripe, sweet, and loaded with chin-dripping juice. Palisade’s hot days and cool nights are perfect for growing big fruit and bringing out the natural sugars in the peaches. Grocery store peaches typically lack flavor because they have been picked green to survive traveling and once picked they don’t develop any more sugar. A member of the mint plant family, lavender has a unique flavor that distinguishes it from other species of mint. “Earthy,” “smokey,” “apple-like” and “green” are descriptive of the taste of lavender. We use just enough lavender to create this distinctive jam without overpowering the delicious peach flavor.
How to Use
Use our Lavender Peach Jam as a spread on breads, French toast, waffles, pancakes, and scones; use as a filling in crepes and croissants; wonderful as a cheesecake, ice cream, and dessert topping; use to make marinades, sauces, and glazes for your own special gourmet dishes; mix into cottage cheese, yogurt, and smoothies; shake it into a cocktail!
Use our Lavender Peach Jam as a spread on breads, French toast, waffles, pancakes, and scones; use as a filling in crepes and croissants; wonderful as a cheesecake, ice cream, and dessert topping; use to make marinades, sauces, and glazes for your own special gourmet dishes; mix into cottage cheese, yogurt, and smoothies; shake it into a cocktail!
More Information
Weight: 7.5 oz
Dimensions: 2.5 x 2.5 x 3.5
Pectin: The main raw materials for pectin production are dried citrus peels or apple pomace, both by-products of juice production. The pectin that we use is derived from citrus peels and is produced in Europe not in China.
Brix: Brix is the term used a lot within the jam and jelly manufacturing industry, among others? Brix is actually the reading of total soluble solids within a batch. A soluble solid, for example sugar is a soluble sold… you take sugar, you put it in water, it will clarify. You can’t see it. You remove the water from the sugar. You cook it off. It will re-crystallize. It is a soluble solid. Fruit has natural sugar, natural acid. Those are soluble solids as well. So, the brix reading is a combination of all of those that come together. So, when you say that you want 65 brix, that is the sugar that’s added, it’s the natural sugar in the fruit, it’s the natural acid in the fruit, and also if there’s any additional lemon or citric acid that was added it certainly would be part of the soluble solids as well.
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