Ingredients for Apricot And Lavender Marmalade
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How to Make Apricot And Lavender Marmalade
- Stone 1kg ripe apricots. Combine the stoned apricots with 700g granulated sugar and the juice of 1 lemon in a large preserving pan.
- Gently stir to ensure the sugar coats the apricots. Let the mixture macerate for at least 3-4 hours at room temperature, or preferably overnight in the refrigerator, to allow the apricots to release their juices.
- Place the preserving pan over medium-high heat. Add 150g honey and 2 tablespoons of dried culinary lavender. Bring the mixture to a rolling boil, stirring frequently to prevent sticking.
- Reduce the heat to medium-low and continue to cook for 40-45 minutes, stirring frequently with a wooden spoon to scrape the bottom and prevent burning. The marmalade will begin to thicken.
- To test for setting point, place a small amount of marmalade on a chilled plate. Let it cool for a minute. Push the marmalade with your finger; if it wrinkles, it's ready. If not, continue cooking and testing every 5 minutes.
- Remove the marmalade from the heat and let it stand for 10 minutes. Skim off any foam that may have formed.
- Carefully pour the hot marmalade into sterilized jars, leaving a small headspace. Seal the jars tightly and let them cool completely. You'll hear a satisfying 'pop' as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1598g
Fat
0g
Carbs
135g
