Apricot and lavender jam recipe

Honeyed, tart and herbal at the same time. Don’t be tempted to use more lavender, or it will taste medicinal.

Eat it with warm croissants or toasted baguette. Fills 4 x 225g jars.

Halve and stone the apricots and chop them. Put in a preserving pan with the lavender, lemon juice and sugar. Cook the fruit over a low heat for about 20 minutes, stirring from time to time. When the fruit is completely soft and partly broken up, whack up the heat and boil until the setting point is reached on a sugar thermometer, skimming off any scum.
Pick out the lavender stalks, some of the blossom will fall off but that’s fine. Pot in warm, dry sterilized jars, cover with waxed paper discs and seal. This keeps for a year; refrigerate once opened.

Recipe taken from Salt Sugar Smoke by Diana Henry, published by Mitchell Beazley.

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