Apricot and Lavender Marmalade

READY IN: 1hr 5mins
Recipe by lindseylcw

Great breakfast treat on croissants.Recipe from Provence

Top Review by realbirdlady

A pretty breakfast treat. I substituted peaches for apricots. I left the skins on, which added some pink color. I would use less lavender next time - for me, that flavor was overwhelming. I used wildflower honey - with less dried lavender, I think the flavor of the honey variety would come through. My yield was just over 3 cups. The dried flowers were a little off-putting in the jar. For a nicer visual for a present, perhaps strain the hot preserves (carefully!) into a jar with a sprig of lavender and an attractive fruit slice.

Ingredients Nutrition

  • 2 14 lbs apricots
  • 2 14 lbs caster sugar
  • 12 lemon, juice of
  • 3 12 fluid ounces lavender honey
  • 2 tablespoons dried lavender flowers


  1. stone the apricots and combine with the sugar and lemon juice in a preserving pan.
  2. leave to macerate for 3-4 hours at room temperature.
  3. put pan on to heat, add the honey and dried lavender and bring to the boil over a high heat stirring often.
  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. test for set, remove from heat and leave to stand for 10 minutes.
  6. pour into sterilised jars and seal.

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