A Lesson in Making Apricot Lavender Jam
Condiment · David Scott Allen · Provencal Recipes · TasteDavid 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 with Vanilla, Lime and 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.
Ingredients
- 3.5 lbs apricots pitted
- 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
Instructions
- 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.
Notes
The kernel inside the apricot pit adds an almond-like flavour to the jam.The recipe yields a little over 7 half-pint jars.
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 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
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
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 recipeFull-Day Wine Adventure from Marseille: Exploring the Côtes de Provence Appellation
Join us for a captivating day tour as we explore the Côtes de Provence wine appellation! Your adventure begins by unveiling the beauty of Montagne Sainte Victoire, an iconic symbol of the area.
Book this ExperienceLegal
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 InformationAffiliate 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 LemonadeRelated Provence Articles
A Perfect Summer Salad Mixed Greens and Fresh Fruit
August 8, 2022
Regardless of where you spend your summer, it should mean less time in the kitchen so that you can enjoy the weather. On a hot day, the last place you want to be is behind a stove, which is why a summer salad is an ideal light meal. This recipe combining mixed greens with fresh …
Cold Summer Soup with Blueberry and Lavender
June 3, 2020
There are some ingredients that remind you of a place you’ve been or, in this case, a place you lived. The state of Maine is one of those places with its fabulous seafood – lobster, clams and Gulf-of-Maine shrimp. Summer eating in this coastal state is all about lobster roll sandwiches and big bright blueberries. …
Black Jam Recipe
October 19, 2014
I’ve been consulting my provençal cookbooks again, this time for jam recipes as there are loads of plums, blackberries and other fruit just waiting to be preserved around here and I thought it would be fun to try something a little bit different this year. I was intrigued to Explore this Post…
Lavender in Provence, from Farmers to Artisans to Recipes
August 29, 2022
In most people’s minds, lavender, rosé wine, and Provence are inseparable. As a result, the flowering lavender fields are a magnetic attraction for locals and visitors alike from mid-June until the middle of August. Farming Lavender The Romans first introduced the lavender plant to the South of France as they were aware of lavender’s health …
No Comment