July 14, 2013

Apricot Lavender Jam - review, licking fingers...

“Winter will ask where have you been in the summer” – said Ola after she saw me stirring hot cooking jam. “Do you have such proverb, Ewa, in your language?” she asked. “No, we don’t. But I love yours”.

Exactly. Winter will ask, even if I hate thinking that it will come again this year. Where will I be? What I will be doing? Every year I dream to spend my winter in much more pleasant temperatures somewhere more South, I end up in cold of winter. Do you also have such dreams?

Let’s be honest with myself, winter will come inevitably. It’s always great moment when I open the home made jam – the scent of fruits reminds the summer and that’s the moment when I am happy. Happy that I know where I’ve been in the summer. Two days at least. At the stove, stirring the jam and filling the jars. There is a proof. Right in front of me.   

This year I decided to make lavender jam and I searched for new recipe. After I found it I made some lavender harvesting on Saturday morning. I do it with scissors. If you want to know what is the best time to harvest lavender read my post here – it gets lots of attention. 

It turned out that apricot goes well with lavender and I found something very inspiring in the taste promise.  

And… Tadadam! I made it. Double tested by myself and  Joanna – got great scores! Joanna is a cooking fan/specialist/writer, she writes a blog that is about retro style cooking and retro lifestyle.   

Apricot lavender jam gets my full recommendation.
What’s very important, get as ripe apricots as you can get, otherwise your apricot lavender jam might get kinda too sour.  Here is the simple recipe.

Apricot Lavender Jam

2 lbs. ripe fresh apricots
1 lbs. sugar (regular, not jelly sugar, because I don’t trust what producers really add to such mixtures)
 ¼ cup of organic lavender flowers fresh or dried

Pit the apricots and roughly slice the fruit into a pot. Make layers of fruit, lavender flowers and sugar. Cover and allow to macerate overnight or up to 24 hours. There will be some liquid that will appear – that’s fine, it’s the apricot’s juice.
Bring to a boil and skim off the foam that rises. Boil your jam on small flame for 30 minutes, stirring once in a while. I let it too cool down to check how thick it is. If it’s not thick enough, I boil it once again for 20 minutes. Then it’s ready to fill the jars.    
What can you do to prevent a mineral buildup on the jars? Add a splash of vinegar to the water when it’s still cold. Boil filled jars at least ten minutes, get them out and let to cool down. Bon Appetit!


Anna said...

Ewus, zrobie, chociaz z pewnoscia moim "fusytom" lawenda bedzie przeszkadzala. Wytlumacze sie, ze Ty nie namowilas! Moge? (zawsze lzej gdy znajdie sie wspolwinny)

Unknown said...

That's very creative! I shall try this sometime when I've reached jam-making in my life.

Ewa said...

Anna, zrzuć na mnie, trudno, przetrwam i smacznego!

Ewa said...

Sarah Kim,
Will you remember at that time?

Janette Emerson said...

Wow! This is a very tempting recipe. I never thought apricot can be combined with lavender flowers. I would love to try this. Thanks for sharing! :-)

Eric Prado said...

I have tried this apricot lavender Jam before. My kids simply love eating the jam and ask me to prepare this. You are very lucky that you have lavender in the garden.

Katarzyna said...

Ewa, ale mnie zaintrygowalas:))
Mam w ogrodku sporo lawendy,nie wiem, czy sie odwaze;))

Garden Oasis said...

Wonderful phrase: "Winter will ask...

I'm overwhelmed at the moment trying to absorb the produce coming from the garden and your phrase is what will help. It seems I'm cooking or freezing everyday whilst I watch the weeds grow in this Summer warmth (here in New Zealand). I think I might write this down and have it in front of me. I've tried lavender before in preserves and find it gives a delicate hint of Summer..