Apricot Lavender Jam

An easy recipe for Provence-inspired apricot and lavender jam packed with flavour perfect for toast, pastries and desserts. A knob of butter is added to the jam to reduce foaming and to prevent from burning as the fruit and sugar boil.
If you prefer your apricot jam on the chunky side, leave the pitted apricots as halves. I added some honey instead of sugar and 2/3 teaspoon of dried lavender to increase flavour complexity. Apricots, lavender and honey are a match made in culinary heaven.


1 Knob of butter 800 g Apricots, pitted weight 2/3 tsp Dried lavender 60 ml Freshly squeezed lemon juice 400 g Sugar 100 g Honey

Rub the butter over the base of a large stainless steel saucepan. The butter not only prevents the jam sticking and burning when boiling, also prevents a scum forming on the jam when cooking.
Stone the apricots and quarter each half. Place them and dried lavender into the prepared pan, sprinkling over the sugar, honey, and lemon juice as you go along. Cover with a cheesecloth. Macerate overnight at room temperature.
The next day remove the cheesecloth and place it over a low-medium heat on the hob. Place a couple of tea plates in the freezer. Stir the fruit from time to time and once the sugar has dissolved, then turn up the heat to high. Bring the mixture to a fast boil, then let it simmer for 15 minutes, stirring occasionally.
Meanwhile, sterilise your jars. I just washed them in warm soapy water, rinsed and transferred them into a cold oven onto a rack upside down, heating the oven 100C/200F degrees for 10-15 minutes and turning off the oven, but leaving the jars inside until ready for use. Jar lids can be sterilised by covering them in cold water in a small saucepan, bring them to the boil and boil for 2-3 minutes. Pour off the water and allow to cool down.
Take one of the plates from the freezer. Drop a small dollop of the hot jam onto the chilled plates and pop it into the fridge for a minute or two. Take from the fridge and push your index finger through the jam. If it wrinkles and your finger leaves a trail then your jam is done and will set when cold. If your jam is still runny, then boil for a further 5 minutes and repeat again.
Fill the hot sterilised jars with hot jam, wipe the rims of the jars and screw on the lids. Process in a water bath canner, covered, for 10-15 minutes, making sure there is at least an inch of water above the lids. Turn the heat off and let the jars sit in the water for another 5 minutes. Remove the jars from the canner and let them cool down before labeling. Store in a cool, dark area.

8 comments:

Linda's Relaxing Lair 16/6/26 00:43: This looks and sounds amazing.
J.P. Alexander 16/6/26 00:52: Gracias por la receta. Te mando un beso.
Tom 16/6/26 01:21: ...does it really need the lavender?
Ben | Havocinthekitchen 16/6/26 02:19: Such a wonderful combination, and the jam looks beautiful!
Veronica Lee 16/6/26 05:13: Such a lovely pairing, and the jam looks delightful. 😋
Modrina Neba - Blue Sky 16/6/26 05:19: Thanks for the great recipe... something new!
Tandy (Lavender and Lime) 16/6/26 07:32: I've never heard of the butter trick. I am going to try this recipe to see how that works.
Lola Martínez 16/6/26 08:53: Es una mermelada deliciosa, también yo la preparo solo que no le pongo miel ni mantequilla, la próxima vez que la cocine también le pondré lavanda. Te ha quedado preciosa de aspecto.