In a medium sauce pan or dutch ovem mix together wash blueberries, chopped peaches (with skins), sugar and lavendar. Cook over low heat for one hour stirring frequently to break down fruit and to keep from sticking to the pan. After an hour, allow to cool and with a hand masher, mash the fruit down keeping it in small chunks. Store in glass pint jars or if you want to preserve, fill to the top and boil in a hot water bath for 45 minutes. Allow jars to cool and make sure the canning leads are sealed. Keeps for up to six months if preserved properly.