Though this isn’t nearly as sweet as commercial jam, the flavor of the apricots is rich and full. This is a simple little preserve to make in small quantities, not an all-day project. The lavender makes a fine match with the apricots – just make sure you use the sweet, fragrant kind, not the variety that smells like camphor.

Ingredients:
7 ripe apricots
12 apricot pits, cracked, the kernels removed
1 cup or less, depending on how sweet you want it, of sweetener of choice
7 lavender blossom sprigs
juice of ½ lemon, optional

Directions:

  1. Halve the apricots, or quarter them if they are very large – larger pieces will give your jam a little texture. Place the apricots in a heavy pan with the kernels, sweetener, and lavender. Cook over high heat, watching closely and stirring at first until the juices are released and the sweetener is dissolved. Then reduce the heat to medium and cook, stirring frequently, until the fruit is thickened, 10-15 minutes.
  2. Taste, if you wish, add the lemon juice if it needs sharpening. With so little sweetener, the natural tartness of the fruit may be sufficient. Pour into sterilized containers, cap tightly, and store in the refrigerator.

Makes about 1½ pints