Concoct A New Menu Apricot Lavender Jam :: Good Recipes

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Apricot Lavender Jam

"My trick to infuse the lavender aroma into the jam is to system a part of the sugar with the lavender."

Ingredients :

4 half of cups white sugar, divided
1 tablespoon dried lavender blossoms
three half kilos fresh apricots, pitted and sliced
2 tablespoons lemon juice
1 (1.75 ounce) bundle fruit pectin (including Sure-Jell® Pectin Light for less or no sugar)

Instructions :

Prep : 30M	Cook : 128M	Ready in : 8H35M

Combine half cup sugar and lavender blossoms within the bowl of a food processor; pulse until the lavender blossoms are finely chopped and the sugar is fragrant.
Measure apricots; you should have five cups prepared fruit. Chop finely and vicinity into a plastic or glass bowl with a good-becoming lid. Add lavender sugar and lemon; mix nicely. Cover and refrigerate overnight.
Inspect eight half of-pint jars for cracks and jewelry for rust, discarding any faulty ones. Immerse in simmering water until jam is ready. Wash new, unused lids and earrings in heat soapy water.
Mix 1/four cup of the remaining sugar and pectin collectively in a bowl; add to apricots. Transfer fruit combination to a huge saucepan and mix properly. Slowly carry to a complete rolling boil that does not stop effervescent while stirred. Add the closing sugar and stir well, scraping over the lowest of the pan, to completely dissolve the sugar. Cook for 1 minute, stirring continuously.
Ladle apricot jam at once into the prepared jars, filling to within 1/four inch of the pinnacle. Run a clean knife or skinny spatula around the insides of the jars to put off any air bubbles. Wipe rims with a moist paper towel to get rid of any spills. Top with lids and tightly screw on jewelry.
Place a rack inside the bottom of a big stockpot and fill midway with water. Bring to a boil and decrease jars 2 inches aside into the boiling water the usage of a holder. Pour in greater boiling water to cowl jars by means of at least 1 inch. Bring to a rolling boil, cowl, and procedure for 10 minutes.
Remove the jars from the stockpot and region onto a cloth-protected or wood surface, several inches apart. Let rest for 24 hours with out moving the jars. Gently press the middle of every lid with a finger to make certain the lid does not flow up or down. Remove the rings for storage and keep in a groovy, darkish place.

Notes :

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