Apricot Lavender Jam

This tasty apricot jam with lavender recipe makes a great gift. A portion of the sugar is processed with lavender to infuse the jam with floral aroma.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 33 Calories

Ingredients

• 2 tablespoons lemon juice
• 1 tablespoon dried lavender blossoms
• 4.5 cups white sugar, divided
• 3.5 pounds fresh apricots, pitted and sliced
• 1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or

Recipe Instructions

Step 1

Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

Step 2

Combine ½ cup sugar and lavender blossoms in the bowl of a food processor; pulse until lavender blossoms are finely chopped and sugar is fragrant.

Step 3

Measure 5 cups sliced apricots; finely chop and place into a plastic or glass bowl with a tight-fitting lid. Stir in lavender sugar and lemon juice; mix well. Cover the bowl; refrigerate for 8 hours to overnight.

Step 4

Stir ¼ cup sugar and pectin together in a bowl; stir into apricots. Transfer apricot mixture to a large saucepan; mix well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Stir in remaining 3 ¾ cups sugar, scraping the bottom of the pan, to fully dissolve sugar. Cook for 1 minute, stirring constantly.

Step 5

Pack hot jam into the prepared jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and tightly screw on rings.

Step 6

Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil. Lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Step 7

Remove jars from the stockpot and place on a cloth-covered or wood surface, several inches apart. Rest for 24 hours without moving jars. Gently press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage. Store in a cool, dark area.