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Apricot and Lavender Marmalade

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“Great breakfast treat on croissants.Recipe from Provence”
1hr 5mins
3 lb jars

Ingredients Nutrition

  • 2 14 lbs apricots
  • 2 14 lbs caster sugar
  • 12 lemon, juice of
  • 3 12 fluid ounces lavender honey
  • 2 tablespoons dried lavender flowers


  1. stone the apricots and combine with the sugar and lemon juice in a preserving pan.
  2. leave to macerate for 3-4 hours at room temperature.
  3. put pan on to heat, add the honey and dried lavender and bring to the boil over a high heat stirring often.
  4. reduce heat and cook for 40-45 mins scraping the bottom of the pan with a wooden spoon occasionally so mix does not catch.
  5. test for set, remove from heat and leave to stand for 10 minutes.
  6. pour into sterilised jars and seal.

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