Go Back

Apricot Lavender Jam

Sweet and Delicate, with a hint of floral taste from the lavender.
Author Lynn / Turnips 2 Tangerines


  • 2 pounds ripe fresh apricots, pitted
  • 2 1/2 cups sugar
  • 4 teaspoons dried lavender buds
  • 3 tablespoons honey bourbon or honey
  • 2 teaspoons lemon juice


  • Remove the apricot pits, cut the fruit in half, sprinkle the fruit with sugar, stir to combine.
  • Tie 3 to 4 teaspoons dried lavender buds in a small cheesecloth bundle. Sink in the middle of the fruit, stir in bourbon or honey. Let macerate overnight in the refrigerate.
  • After 24 hours~
  • Prepare water bath canner and sterilized jars.
  • Bring the apricot mixture to a boil in a wide pan, adding 1/4 teaspoon butter to diminish the foam. Continue to cook, stirring to keep mixture from scorching. Cook until gel point is reached. Remove the bundle of lavender. Stir in the reserved 1 teaspoon lavender buds.
  • Ladle the jam into prepared jars. Seal and process in a water bath canner for 10 minutes.
  • Remove the canner lid, turn off the heat and let sit for 5 minutes.
  • Remove the jars, let sit undisturbed until the jars are thoroughly cooled, 24 hours.
  • Check seals before storing