Apricot and Lavender Marmalade

1. 1

   stone the apricots and combine with the sugar and lemon juice in a preserving pan.

2. 2

   leave to macerate for 3-4 hours at room temperature.

3. 3

   put pan on to heat, add the honey and dried lavender and bring to the boil over a high heat stirring often.

4. 4

   reduce heat and cook for 40-45 mins scraping the bottom of the pan with a wooden spoon occasionally so mix does not catch.

5. 5

   test for set, remove from heat and leave to stand for 10 minutes.

6. 6

   pour into sterilised jars and seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.