Raspberry-peach jelly with lavender

Ingredients for 1 servings:

• 1 kg raspberries (frozen – goods are also fine)
• 1 kg peach(s)
• 5 stems of lavender
• n. B. sugar
• 2 packs of Gelfix (3:1)

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

enough for approx. 9 glasses

Sort the raspberries and puree in a blender. Strain through a sieve to separate the seeds from the pulp. Score the peaches crosswise and pour boiling water over them. Peel and puree all but 1 or 2 of the peaches. Place the fruit in a large pot and bring to a boil with the washed lavender. Let it steep for about 2-3 hours. Then fish out the lavender. Add the sugar with Gelfix and the reserved, sliced ​​peaches and cook according to the package instructions. Tip: Don’t use too much lavender, so the jam doesn’t taste perfumed. Taste after steeping and add more fruit if desired. I’ve specified the jar sizes simply to indicate the amount. I personally use small jars, like those for diabetic jam or plant-based spread, so I’ll make more than 9. To make diabetic jam, you can also use fructose or other sweeteners.