Apricot jam

Ingredients:

• 450 g fresh pitted apricots, cut into 4 pieces
• 3 tbsp. sugar
• 1 tbsp. honey
• 3 tablespoons lemon juice
• 2 tbsp. grated ginger
• 3 tbsp finely grated lemon zest
• 6-8 lavender stems (with flowers)
• 180 gr. pectin

Preparation:

1. In a saucepan, cook the apricots, sugar, honey, lemon juice, ginger, and lemon zest over a low simmer, stirring frequently. Wrap the lavender in a piece of cheesecloth and add it to the simmering fruit. Cook for about 8 minutes.
   
   Remove from heat, discard lavender and stir in pectin.
2. Roll up the pasteurized apricots in sterilized jars, following the canning rules, or pour into containers and put in the refrigerator. After opening, canned food can be stored in the refrigerator for up to 4 months..