Peach Lavender Jam and Pluot Conserve with Pecans

I gave away all but two jars of my plum and pluot preserves, so when I saw the last pluots and peaches of the season at the farmers' market, I bought a few pounds. Up until now, I've been pretty conservative with my jams, so I decided to experiment a bit this time around. I had some lavender buds I bought at the Spice Station in Silver Lake that I thought would complement the peaches and some pecans left over from a cake I made a couple weeks ago that I threw in with the pluots.
Notes: The other plum preserves I've made have been a bit runny, so I cooked down the pluots for close to 30 minutes because I wanted a thicker consistency. However, 30 minutes is just too long. This jam was thick, very thick, and doesn't spread easily.
Most peach jam recipes ask that you peal the peaches, which requires blanching, but I didn't have the energy to do this. The jam turned out just fine.

Pluot Conserve with Pecans
Yield: 6 half pints
6 cups (2lbs) pluots, pitted and roughly chopped
3 cups sugar
1/2 cup pecans, roughly chopped
2 tablespoons lemon juice
zest from a lemon

Combine pluots, sugar, lemon juice, and lemon zest in a large saucepot. Slowly bring to a boil while stirring to dissolve sugar. Cook rapidly almost to gelling point, about 15 minutes. Stir frequently to prevent sticking. Add pecans in the last 5 minutes of cooking. Skim foam. Ladle hot jam into hot jars, leaving 1/4 inch headspace, adjust two-piece caps, process 15 minutes in a boiling water bath.

Peach Lavender Jam
Yield: 6 half pints
6 cups (2lbs) peaches, pitted and roughly chopped
3 cups sugar
2 tablespoons lemon juice
4 tablespoons Ball Classic Pectin
1 tablespoon lavender buds

Combine peaches, lemon juice, pectin, and lavender in a large saucepot. Slowly bring to a boil and stir gently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat, skim foam. Ladle hot jam into hot jars, leaving 1/4 inch headspace, adjust two-piece caps, process 10 minutes in a boiling water bath.

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