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- Apricot-Lavender Jam with Croissants~
- Apricot-Lavender Jam~
- 2 pounds ripe, fresh apricots, pitted
- 2 1/2 cups sugar
- 4 t dried lavender buds
- 3 T Bourbon
- 2 t lemon juice
- Remove the apricot pits
- Cut the fruit in half
- Sprinkle the fruit with sugar
- Stir to combine
- Tie 3-4 t dried lavender buds in a small cheesecloth bundle
- Sink in the middle of the fruit
- Stir in Bourbon
- Let macerate overnight in the refrigerate
- After 24 hours~
- Prepare water bath canner and sterilized jars
- Bring the apricot mixture to a boil in a wide pan
- Adding 1/4 t butter to diminish the foam
- Continue to cook, stirring to keep mixture from scorching
- Cook until gel point is reached
- Remove the bundle of lavender
- Stir in the reserved 1 t lavender buds
- Ladle the jam into prepared jars
- Seal and process in a water bath canner for 10 minutes
- Remove the canner lid, turn off the heat and let sit for 5 minutes
- Remove the jars to sit undisturbed until the jars are thoroughly cooled, 24 hours
- Check seals before storing
- Crêpes ~
- Crepe's with Mascarpone Cheese Filling and Blueberry Sauce
- Basic Crepe Recipe~
- 1 flour
- 1/8 t salt
- 2 eggs
- 2 T sugar
- 1/2 cup milk
- 1/2 cup water
- 1 T orange juice
- 1/2 t vanilla extract
- 1 t orange zest
- 2 T butter, melted
- oil
View Full Recipe at Turnips 2 Tangerines
