CondimentDavid Scott AllenProvencal RecipesTaste

A Lesson in Making Apricot Lavender Jam

David Scott Allen shared his experience in Santa Fe, New Mexico, last summer. The destination is known for its art scene, outdoor opera (Santa Fe Opera), and creative New Mexican cuisine. However, a much less known fact about Santa Fe is the number of apricots that grow there. During their visit, they picked four pounds of apricots from a friend’s tree. Then this issue was what to do with the bounty? David turned the fruit into a very flavourful apricot jam with vanilla, lime, and lavender during their visit.

Read the original article “A Plethora” for details of their trip and photos of Santa Fe.

apricot jam recipe

Apricot Jam with Vanilla, Lime and Lavender

David Scott Allen | Cocoa & Lavender
Apricot Jam is the perfect spread for your morning toast to brighten your day. A mix of apricots, vanilla, lime, and lavender creating a tasteful jam.
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Condiment
Cuisine American
Servings 7 Jars


  • 3.5 lbs Pitted Apricots
  • 10 Apricot Pits
  • 1 Vanilla Bean
  • 1 tsp Culinary Lavender Buds crushed
  • 1.5 pound Sugar
  • 2 tbsp lemon juice half a lemon
  • 2 tbsp Lime Juice 1 lime


  • Pit the apricots making sure to remove any blemishes. Discard apricot if the surrounding of the pit is brown.
  • Cut the vanilla bean into eight (8) pieces. Crack the reserved apricot pits with a pair of pliers.
  • Place the vanilla bean pieces and cracked apricot pits on a piece of cheesecloth and tie them together into a bundle.
  • Combine the pitted apricots with sugar, lavender, and lemon juice. Stir together and allow to macerate for 10 minutes. Set two small plates in the freezer.
  • Scrape the apricot mixture into a large pot set on medium-high heat. Add the cheesecloth bag, and bring the mixture to a boil. Stir often to keep the bottom from sticking.
  • After 15 minutes, add the lime juice, stir, and allow to return to a boil. Reduce heat to medium and let the mixture simmer for 10 minutes.
  • To test the jam, put a small spoonful on a plate into the freezer. If it doesn't move easily when it gels, it is ready. If it runs when you tilt the plate, cook another 5-10 minutes and test again. Then, remove the cheesecloth bag and discard.
  • Optional Step: Use an immersion blender to purée some of the mixture, stir to blend. Adds a mixture of texture.
  • Divide the jam among 7-8 sterilized 1/2-pint jars. Wipe rims clean and top with sterilized lids. Screw on the rings (not too tightly) and process in boiling water for 10 minutes.
  • Remove and allow to cool. When you hear the "button" in the middle of the lid ping the seal is set. (If it doesn't ping on its own lightly press with your finger and it should pop). If you have any issues with sealing the jar — keep refrigerated.


The kernel inside the apricot pit adds an almond-like flavour to the jam.
The recipe yields a little over 7 half-pint jars.
Keyword Apricots, Jams, Jelly, Vanilla
Tried this recipe?Let us know how it was!

Other Apricot Recipes:

Apricot and Lavender Ice Cream
Don't shy away from making ice cream. This recipe takes advantage of ripe stonefruit (apricot, peach), and needs little sugar. The lavender flavouring gives it that hint of Provence.
Check out this recipe
Apricot and Lavender Ice Cream Recipe
Apricot Cake - Gâteau d'Abricots
Très vite fait, très vite mangé, ce gâteau est parfait pour tenir le rythme rapide de Juin. This apricot cake is quick to make and disappear even faster. This recipe is suitable for lactose-free diets, and perfect for busy summer months when the stone fruit are the ripest.
Check out this recipe
Red Currant Apricot Cake @LiveLoveProvence
Roasted Apricots with Honey and Almonds
This dessert recipe can be made on the BBQ or in the oven. Easy to prepare the combination of roasted apricots and yogurt-cream are a match made in Provencal heaven.
Check out this recipe
Roasted Apricot Dessert Cooking Classes @JeanMartin @Toquadom
Apricot Tart
This sweet apricot tart recipe is very easy to make and tasty enough for seconds. It is even better the next day. Note: You can prepare this tart with other stone fruit such as peaches or plums.
Check out this recipe
Apricot Tart Tastes Provence @PerfProvence

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

Try This Hot Weather Drink Lavender Lemonade

Next post

An Escape To Provence is a Love Letter to Provence

David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.