Apricot and Lavender Marmalade

Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

Great breakfast treat on croissants.Recipe from Provence

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

Directions

  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.

Reviews

(1)
Most Helpful

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.

realbirdlady May 30, 2009

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