- 2 lbs. ripe, flavorful fresh apricots, pitted
- 1 3/4 lbs. sugar
- 1/4-1/2 c. organic lavender flowers, fresh or dried
Remove the apricot pits and cut the fruit into half. Sprinkle on the sugar, and stir to combine. Tie 3-4 tsp lavender buds in a small cheesecloth sack and sink it in the middle of the fruit. Let it macerate for a few hours, or overnight in the refrigerator.
Prepare water bath canner and sterilized jars.
Bring the apricot mixture to a boil in a wide pan, adding ¼ tsp of butter to diminish the foam. Continue to cook, stirring to keep the mixture from scorching, until the gel point is reached. Remove the sack of lavender buds and add the reserved teaspoonful.
Ladle the jam into prepared jars, seal and process in a water bath canner for 10 minutes after the water comes to a boil. Remove the canner lid, turn off the heat and let sit for 5 minutes. Remove the jars to sit undisturbed until they are thoroughly cool. Check the seals before storing.