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Anna Olson

Apricot Preserves


Apricot Preserves

Makes about 6 cups

Ingredients

  • 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

Method

  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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