Apricot Jam with Lavender

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recipe Apricot Jam with Lavender Juice of 2 Lemons lavender flowers crystallized sugar

AuteurPierre-Emmanuel MalissinDifficultéFacile
Portions1 portion
Préparation30 minsCuisson35 minsTemps total1 h 5 mins
 1.250 kilograms apricots (2.75 lb
  44 oz)
 
  1 kilogram crystallized sugar (2.205 lb
  35 oz)
 
  1 handful of lavender flowers
 
  Juice of 2 Lemons
1

Clean the apricots and remove their seeds. Slice them and place them in a clay dish. Place the lavender flowers in a muslin in the shape of a square, then close the square so as to form a small bag. Close while using a small piece of string.

2

Sprinkle sugar on the pieces of apricot placed in the clay dish.

3

Add also the small bag of muslin containing the fresh lavender flowers in between the fruits placed in the clay dish.

4

Add the juice of 2 lemons

5

Let stand overnight the clay dish at room temperature.

6

After the rest period, pour the content of the clay dish in the Jam Pan. Mix well, and then bring to a boil on high heat.

7

From the boiling point, let it cook on low heat for 30 to 40 minutes, while stirring constantly the fruits.

8

A little before the cooking ends, take out the small bag of muslin.

9

Pour the jam in jars.

Ingrédients

 1.250 kilograms apricots (2.75 lb
  44 oz)
 
  1 kilogram crystallized sugar (2.205 lb
  35 oz)
 
  1 handful of lavender flowers
 
  Juice of 2 Lemons

Instructions

1

Clean the apricots and remove their seeds. Slice them and place them in a clay dish. Place the lavender flowers in a muslin in the shape of a square, then close the square so as to form a small bag. Close while using a small piece of string.

2

Sprinkle sugar on the pieces of apricot placed in the clay dish.

3

Add also the small bag of muslin containing the fresh lavender flowers in between the fruits placed in the clay dish.

4

Add the juice of 2 lemons

5

Let stand overnight the clay dish at room temperature.

6

After the rest period, pour the content of the clay dish in the Jam Pan. Mix well, and then bring to a boil on high heat.

7

From the boiling point, let it cook on low heat for 30 to 40 minutes, while stirring constantly the fruits.

8

A little before the cooking ends, take out the small bag of muslin.

9

Pour the jam in jars.

Apricot Jam with Lavender

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