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Apricot jam with lavender

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Ingredients for 1 servings:

  • 2 kg apricot(s), ripe
  • 1 kg gelling sugar, 2:1
  • 1 sprig(s) lavender with flowers
  • 2 lemon(s), the juice

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

with that special kick

Slice the apricots into wedges, place them in a large saucepan with the lemon and preserving sugar, and cover. Let stand for about 5 hours. Pick the lavender blossoms, add them to the mixture, and bring to a boil, stirring occasionally. Boil gently for about 4 minutes, stirring continuously. Fill the jam to the brim in hot, rinsed jars and seal tightly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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