Apricot and lavender jam recipe

1. 1

   Halve and stone the apricots and chop them.

2. 2

   Put in a preserving pan with the lavender, lemon juice and sugar.

3. 3

   Cook the fruit over a low heat for about 20 minutes, stirring from time to time.

4. 4

   When the fruit is completely soft and partly broken up, whack up the heat and boil until the setting point is reached on a sugar thermometer, skimming off any scum.

5. 5

   Pick out the lavender stalks, some of the blossom will fall off but that's fine.

6. 6

   Pot in warm, dry sterilized jars, cover with waxed paper discs and seal.

7. 7

   This keeps for a year; refrigerate once opened.

* Per serving · 4 servings · Values may vary.

No additional tips available.