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Apricot & Lavender Jam

Isobel Ridley

Posted on August 23 2016

A scrumptious treat for breakfast or tea time - this preserve will make you wonder why you ever bought shop jam.. 

 Lavender & apricot jam - lavender hill recipes


  • 1.2KG fresh slightly overripe apricots (stoned and cut in half)
  • 1KG White Sugar
  • Juice of 1 Lemon
  • Sprigs of Lavender 
  • Sterilised Jam Jars (approx. 6)
  • Cheesecloth


  1. Place a couple of sprigs or lavender inside the cheese cloth and then seal with some string. Gently hit the cheesecloth in order to release the aroma of the lavender. 
  2. Layer the apricots, lavender cheesecloth and sugar in a large heavy-bottomed saucepan, add the lemon juice and leave over night.
  3. Place two or three saucers into the freezer beforehand - to check the set.
  4. On a low heat, gently allow the sugar to dissolve in the saucepan. Once dissolved, turn the heat up and bring the jam to a rolling boil. Boil for about 10-15 minutes, stirring occasionally. 
  5. After about 5 minutes, check for a set, take one of the cold saucers out of the freezer, remove the jam from the heat and place a teaspoon of jam on the saucer, allow it to cool for a few seconds: if a crinkly skin has formed on the jam, then it has set. If it hasn't set, bring the mixture to the boil again for another 5 minutes and test again.
  6. Once set, remove the from the heat and allow the jam to cool for 5 minutes before ladling it into the warmed sterilised jars.
  7. Place a sprig of fresh lavender on top of the cooled jam and seal. 
  8. Label your jars once completely cooled. 

Apricot preserve with lavender


Lavender apricots - recipe

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