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Fresh Honey Apricot Lavender Jam

honey apricot lavender jam - featured image

A quick and easy homemade jam combining fresh apricots, raw honey, and culinary lavender for a delicate floral toast spread.

Ingredients

Scale
  • 2 pounds fresh apricots, pitted and chopped
  • 1/2 cup raw honey
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dried culinary lavender flowers
  • 1/4 cup water
  • Optional: 1/2 vanilla bean, scraped

Instructions

  1. Wash, pit, and chop about 2 pounds of fresh apricots into small chunks (10 minutes).
  2. In a large heavy-bottomed saucepan, combine chopped apricots, 1/4 cup water, and 1 tablespoon dried lavender flowers. Stir gently to mix.
  3. Place the pot over medium heat and bring to a gentle boil, then reduce heat to low. Simmer uncovered, stirring occasionally to prevent sticking, until apricots soften and release juices (about 20-25 minutes).
  4. Stir in 1/2 cup raw honey and 2 tablespoons fresh lemon juice. If using, add scraped seeds of 1/2 vanilla bean. Stir well to combine.
  5. Continue cooking gently for another 10-15 minutes, stirring often, until the jam thickens and coats the back of a spoon. Test by placing a spoonful on a chilled plate; if it wrinkles when pushed, the jam is ready.
  6. Optional: Strain out lavender flowers and large apricot pieces using a fine mesh strainer or cheesecloth for a smoother texture.
  7. Ladle hot jam into sterilized glass jars, leaving about 1/4 inch headspace. Seal with lids while still hot to create a vacuum seal.
  8. Let jars cool completely at room temperature. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Notes

Use ripe but firm apricots for best texture. Stir frequently to avoid burning. Add honey toward the end to preserve its flavor and antioxidants. Culinary lavender is potent; stick to 1 tablespoon dried flowers and strain before jarring to avoid bitterness. Test jam setting with the wrinkle test on a chilled plate. Store jam refrigerated up to 3 weeks or freeze up to 6 months.

Nutrition

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