Apricot Jam with Lavender
Rinse and blanch the apricots, peel and halve them and remove the seeds. Weigh the flesh and pour in the wine to make it up to 1 kg (approximately 35 ounces). Purée together.
Mix with the sugar and leave for at least 1 hour.
While stirring, slowly heat the mixture. Skim the foam and boil for 4 minutes. Find the setting point and boil for a while longer if necessary.
Mix in the lavender flowers and pour the jam into clean jars, up to the brim. Close the lids tightly and turn upside down for 10 minutes to cool slightly.
Tip: To preserve the jam for longer, you will need to process the jars according to manufacturer's instructions, or visit