Makes about 6 (1⁄2-pt./250-mL) jars.

Place lavender buds on a 4-inch (10-cm) square of cheesecloth; tie with kitchen string.

Place apricots in a large bowl; mash with a potato masher until crushed. Stir in sugar and lemon juice; add cheesecloth bag, stirring until moistened. Cover and chill
4 hours or overnight.

Pour apricot mixture into a 6-qt. (6-L) stainless steel or enameled Dutch oven. Bring to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high. Cook, stirring constantly, 45 minutes or until mixture is thickened and a candy thermometer registers 220°F (104°C). Remove from heat. Remove and discard cheesecloth bag.

Ladle hot jam into a hot jar, leaving 1⁄4-inch (.5-cm) headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Tricks of the Trade

Make lavender sugar before making jam! In a quart jar place 6 lavender flower buds and fill with sugar; place the lid on and let it infuse. Remove lavender buds before using. May be used in place of loose lavender in this jam, or use it to sweeten iced
tea and lemonade.