honeycomb

(we kiss on the mouth but still cough down our sleeves)


i'm molly. i like to embroider and cook sweets.


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peach and lavender jam 1 tbsp dried lavender buds (organic)1/4 c hot water5 c peaches (peeled, pitted and chopped)2 tbsp lemon juice7 c granulated sugar1 pouch pectinsoak lavender in hot water for at leat 30 minutes.  strain and reserve tea.  in a large pot, add peaches, lemon juice, lavender tea, sugar and pectin.  cook until the mixture boils and bubbles.  skim off scum.  boil for at least five to ten minutes or until jam sets. (to test, place a saucer in the freezer.  drop a small dollop on the cooled saucer. If the jam gels and appears jammy, then you’re done.)  carefully pour into sterilized mason jars. secure with lid and screw cap on (not tightly, but firmly).  process jam in a large water canner for at least 15-20 minutes from boiling point(check your elevation and adjust your times accordingly).  carefully remove jars from hot water, cool on a clean tea towel. refrain from moving for at least 1 day. source
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