APRICOT LAVENDER JAM 2012
Steps:
- Freeze the fruit. Thaw and strain. Cook juice down to 1/4 to thicken and concentrate the flavor. Cook apricots in copper confiture pan and add back juice. Cook to thick consistency as desired. Add lavender and stir in and let cook for 5 minutes and then put the jam in sterile jars. Cook in water bath for 10 minutes if needed. I did with the jars that had not sealed by the time I got all of the jars filled. This jam is spectacular on fresh croissants! The flavor puts me right back in southern France with Deva and the boys in a small stone cafe where we first say this combination made at the cafe.
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