Apricot And Lavender Marmalade

Great breakfast treat on croissants.recipe from provence

Stone the apricots and combine with the sugar and lemon juice in a preserving pan.

Leave to macerate for 3-4 hours at room temperature.

Put pan on to heat , add the honey and dried lavender and bring to the boil over a high heat stirring often.

Reduce heat and cook for 40-45 mins scraping the bottom of the pan with a wooden spoon occasionally so mix does not catch.

Test for set , remove from heat and leave to stand for 10 minutes.

Pour into sterilised jars and seal.

apricots, caster sugar, lemon, juice of, honey, dried lavender flowers