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Recipe for Peach and Anise Hyssop Jam

Adapted from Bon Appetit


  • *3 pounds ripe peaches
  • *1 cups organic sugar
  • *2 tablespoons fresh lemon juice
  • *2 tablespoons fresh anise hyssop flowers
  • *2 teaspoons calcium water
  • *1.5 teaspoons Pomona Universal Pectin powder


  • 1. Cut a small, shallow "x" in the bottom of each peach.
  • 2. Blanch peaches in a large pot of boiling water until skin loosens, 1-2 minutes. Place peaches in a colander and run cold water over them.
  • 3. Peel the peaches and cut the flesh away from the pits. Combine with sugar, lemon juice, and anise hyssop flowers in a large bowl and allow to stand for 30 minutes. Add the calcium water and the pectin.
  • 4. Transfer fruit mixture to a large heavy pot. Bring to a boil, then reduce heat to low-medium, and cook for about 20 minutes. Stir briskly to dissolve the pectin at first, then stir every now and then until the jam reduces and thickens.
  • 5. Skim any foam from the surface of jam, then ladle into sterile 1/2 pint jars. Wipe rims, seal, and process in a boiling water bath for 10 minutes.