Makes about 6 cups
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.
Remove from heat and jar according to proper canning procedures, or pack in containers and refrigerate.
Once opened, marmalade will keep refrigerated up to 4 months