Recipe for Apricot Jam with Honey and Lavender

Bring the pitted apricots (cut into pieces if very large), sugar, water (or lemon juice), and lavender flowers enclosed in a spice ball to a boil. Turn off the heat and let it macerate for at least 4 hours at room temperature.

To finish, after this time, drain the apricots and set them aside in a bowl. Cook the syrup (without removing the spice bundle) until it begins to thicken, then return the apricots to the pot and continue cooking until the jam sets. Add the honey, bringing it to a final boil. Remove the spice bundle, skim if necessary, and jar the mixture.