Apricot and Lavender Marmalade

• 2 14 lbs apricots
• 2 14 lbs caster sugar
• 12 lemon, juice of
• 3 12 fluid ounces lavender honey
• 2 tablespoons dried lavender flowers

1. stone the apricots and combine with the sugar and lemon juice in a preserving pan.
2. leave to macerate for 3-4 hours at room temperature.
3. put pan on to heat, add the honey and dried lavender and bring to the boil over a high heat stirring often.
4. reduce heat and cook for 40-45 mins scraping the bottom of the pan with a wooden spoon occasionally so mix does not catch.
5. test for set, remove from heat and leave to stand for 10 minutes.
6. pour into sterilised jars and seal.

apricots, sugar, lemon, honey, dried lavender flowers

Taken from www.food.com/recipe/apricot-and-lavender-marmalade-190539 (may not work)