Apricot jam is my favourite and every year I make some for my family and friends, love to give them as a gift for Christmas, birthday or just for love. This year I decided to try something different. I still have some jars left from last year ( my son spent one semester on KTH Uni in Sweden and he is the biggest consumer of the jam), so I decided to add lavender flavour to jam. It turned out delicious, apricot and lavender go really well with each other. And next year I'll try to add rosemary, not to the whole quantity. Original taste is still something I love.
Recipe: Apricot jam with lavender
Ingredients:
- apricots (I bought organic from a local farmer) - 4 kg (cca 2,8 kg after seeds are removed)
- 3 lemons
- 800g of sugar
- lavender flowers - about 8 flowers (be careful with lavender, the taste is strong)
Recipe:
Remove seeds, dice apricots (and put them in pot), add sugar and leave over night.
Decant juice in a separate pot and boil it for about 20 minutes.
In the meantime, peel the lemon (rub it if it is organic and save the peel), squeeze juice but save the rest and the seeds. Put this white part of lemon together with seeds in the gauze and add lavender flowers. Make a bundle (small bag) using cotton (kitchen) thread.
Add apricots, bundle and lemon juice to pot with juice. Boil together for another about 15 minutes, then take the bag out. Chop up apricots with hand blender (mixing stick) and boil another 10 minutes, stirring occasionally.
In the meantime, clean jars put in oven on 110° C to sterilize them. Remove jam from heat and fill jars, put them back in oven. At this point I turn off the oven and leave jars until the oven is cold. After that, cut cellophane pieces, 'wash' them using vinegar, put on jars and put the lids.
No comments:
Post a Comment