This gorgeous French Lavender and Apricot Summer Jam is the recipe of beautiful French Lavender artisan Elsa Lenthal of Fuseaux de Lavande de Provence. Elsa is based in Les Baux de Provence, centred between Arles, Avignon and Salon de Provence. This is a jam where the gentle fragrance of summer can live on the entire year.
4 tsp. (20 mL) dried lavender flowers
1.5 kg pitted apricots
4 cups sugar
3 Tbs lemon juice
Place lavender buds on a 4-inch (10-cm) square of cheesecloth; tie with kitchen string.
Cut your apricots in two apricots. Stir in sugar and lemon juice; add cheesecloth bag, stirring until moistened. Cover and chill 4 hours or overnight.
Pour apricot mixture into a 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 (104°C).
Remove from heat. Remove and discard cheesecloth bag. Ladle hot jam into a hot jar, leaving 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Centre lid on jar. Apply a band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled. Process jars for 10 minutes. Turn off heat, remove lid and let jars stand for five minutes. Remove jars and cool.
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