Apricot Lavender Jam
Apricot and Lavender Jam
Prep Time
20 mins
Cook Time
51 mins
Resting tim"
10 hrs
Total Time
1 hr 11 mins

A deliciously easy and versatile jam - not just for spreading on French baguettes or brioche but also good warmed and served as a sauce with ice cream or as a filling for macarons.

Course: Condiments
Cuisine: British, French
Keyword: apricot,, jam,, lavender,
Author: Jill Colonna
  • 1 kg (2.5 lb) apricots washed and cut in 2 (stones removed)
  • 500 g (1 lb) granulated sugar with added pectin jam-making sugar
  • juice of a lemon
  • 2 fresh lavender flowers or 2 tsps dried lavender in a tea infuser
  • 1 knob of butter
  1. Mix together the above ingredients (except the butter) in a large bowl and leave to infuse overnight or 8-10 hours.
  2. Remove the full lavender flowers or the tea strainer with the dried lavender.
  3. In a heavy high-sided pot (as I use induction heat, but traditionally - if you can - use a copper pot), bring the ingredients to a slow boil over a moderate heat for at least 45 minutes. Stir occasionally using a wooden spoon and add the knob of butter.
  4. Meanwhile, chill a saucer in the fridge to quicken the setting process.
  5. Turn down the heat and leave to simmer for another 15 minutes until thickened. Test the jam on the chilled saucer. If it wrinkles, it's set. If not, then continue to boil the jam and try again.
  6. Pour into warmed, sterilised jars. Cover with a disc of waxed paper - or parchment paper - and when cooled, tightly close the lids.
Recipe Notes

Store in a cool place for up to a year. Once opened, store in the fridge.


Jill Colonna