Apricot and lavender jam from Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat, and Fish (page 25) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • e_ballad on November 01, 2016

    Under no circumstance should you deviate from the quantity of lavender stated in this recipe. My lavender buds were on the small side so I threw in a bit more. Learn from my mistake: don't do that! When I made the recipe the 2nd time, this jam was beautiful.

  • eeeve on December 14, 2015

    I made this in September with our own Victoria plums. I was a bit afraid to use too much of the lavender, to avoid a "medicinal taste", so only used about half or two thirds of the stated amount. Now the lavender is hardly noticeable, only the bits with actual lavender buds taste of it. Nonetheless, it's a nice tasting (and nice looking - the colour is gorgeous) jam.

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