Email to Cat      

Apricot-Lavender Jam

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"Since the Middle Ages, people have used lavender to infuse flavor. Lavender adds an aromatic and floral note to this apricot jam."

List of Ingredients

â—¦ 4 teaspoons dried lavender buds
â—¦ Cheesecloth
â—¦ Kitchen string
â—¦ 3 pounds apricots, pitted and chopped (about 6 cups)
â—¦ 4 cups sugar
â—¦ 3 tablespoons bottled lemon juice


Recipe

Place lavender buds on a 4-inch square of cheesecloth; tie with kitchen string.

Place apricots in a large bowl; mash with a potato masher until crushed. Stir in sugar and lemon juice; add cheesecloth bag, stirring until moistened. Cover and chill 4 hours or overnight.

Pour apricot mixture into a 6-quart stainless steel or enameled Dutch oven. Bring to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high. Cook, stirring constantly, 45 minutes or until mixture is thickened and a candy thermometer registers 220° F. Remove from heat. Remove and discard cheesecloth bag.

Ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.


Makes about 6 (½-pint) jars



• Tricks of the Trade:
Make lavender sugar before making jam! In a quart jar place 6 lavender flower buds and fill with sugar; place the lid on and let it infuse. Remove lavender buds before using. Maybe be used in place of loose lavender in this jam, or use it to sweeten iced tea and lemonade.