After all the success and requests I had for my Blueberry Lemon Lavender Jam I thought I would give this recipe a try.
Lavender Apricot Jam
4 cups finely chopped and pitted apricots
4 cups sugar
1/4 cup lavender flowers (dried or fresh)
- In a bowl, alternate layering the apricots sugar and lavender. Leave it to macerate over night.
- Sterilize jars and warm the lids.
- In a heavy bottomed pot, add the apricot, lavender and sugar mixture and bring to a boil. Stir frequently.
- Continue to boil, but keep the heat as low as possible, continually stirring until it reaches the setting point.
- Ladle into sterilized jars, leaving 1/4 inch of headspace. Seal with war lids and process according to jar size.
*** It is best to wait a month for the flavours to really develop.
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