Apricot and Lavender Marmalade

Great breakfast treat on croissants.Recipe from Provence

• Ready In: 1 hr 5 mins
• Yields: 3 lb jars

Ingredients

• 2 1⁄4 lbs apricots
• 2 1⁄4 lbs caster sugar
• 1⁄2  lemon, juice of
• 3 1⁄2 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.