I like to add it, because it gives the jam an unexpected flavor that just adds to the fruitiness of the taste.
Peach Raspberry Lavender Jam
4 teaspoons dried lavender buds (natural food market)
3 pound peaches, peeled and finely chopped
1 pint red raspberries, rinsed
2 1/4 cups sugar
6 tablespoons lemon juice
1 pkg pectin
Put lavender buds in a small bowl. Pour 1/2 cup boiling water over the buds and steep for 10 minutes or so. Strain the scented water into a bowl and set aside. Discard the buds.
In a 6 quart sauce pan over medium-heat, combine peaches, raspberries, sugar, and lemon juice. Bring to a boil and cook, stirring often, until liquid has thickened and is like the consistency of maple syrup, about 20 minutes. Stir in the lavender water and pectin. Return to a full rolling boil, stirring often and boil hard for 1 to 2 more minutes.
Remove pan from heat and ladle into sterile jars. Process in a BWB for 10 minutes for pints and half-pint jars. This will make approx. 7 half-pint jars.