Apricot and Lavender Marmalade |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Great breakfast treat on croissants.Recipe from Provence 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.
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