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Apricot Preserves

Makes about 6 cups


  • 1 lb. pitted fresh apricots, cut into quarters

  • 3 cups sugar

  • 1 cup honey

  • 3 Tbsp lemon juice

  • 2 Tbsp freshly grated ginger

  • 3 Tbsp finely grated lemon zest

  • 6-8 stems lavender (flowering)

  • 1 pouch liquid pectin


  • 1.

    Bring apricots, sugar, honey, lemon juice, ginger and zest to a simmer, stirring often. Wrap lavender in a piece of cheesecloth and add to simmering fruit, cooking for about 8 minutes. Remove lavender and stir in pectin.

  • 2.

    Remove from heat and jar according to proper canning procedures, or pack in containers and refrigerate.

  • 3.

    Once opened, marmalade will keep refrigerated up to 4 months

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