Recipe Dried apricot, almond and lavender jam
Preparation time:
24h
Heat treatment time:
45 min
Ingredients
Number of persons: SeveralPreparation
1. Crunch a little bit the apricots then soak in 1 l of water for 24 hours.
2. Leave the apricots in the water, add sugar and bring to a boil for 15 min. Drain and blend well – or purée with a fork if very soft.
3. Cook your apricot jam again, 30 min on low heat.
4. Meanwhile add the almonds and sugar in the pan.
5. Skim off the foam frequently.
6. Check the jam is cooked by pouring a few drops on a cold plate, then tip the plate. The jam should run gently.
7. About 10 minutes before the jam is ready, add the lavender flowers. Ladle immediately into the Le Parfait jam jars, turn the jars upside down for one minute, then flip over and allow to cool.
2. Leave the apricots in the water, add sugar and bring to a boil for 15 min. Drain and blend well – or purée with a fork if very soft.
3. Cook your apricot jam again, 30 min on low heat.
4. Meanwhile add the almonds and sugar in the pan.
5. Skim off the foam frequently.
6. Check the jam is cooked by pouring a few drops on a cold plate, then tip the plate. The jam should run gently.
7. About 10 minutes before the jam is ready, add the lavender flowers. Ladle immediately into the Le Parfait jam jars, turn the jars upside down for one minute, then flip over and allow to cool.