Apricot Lavender Jam

Makes about 6 (1/2-PT/250-ML) Jars

4 tsp.dried lavender buds

Cheesecloth

Kitchen string

3lb. apricots, pitted and chopped(abut 6 cups)

4 cups sugar

3 Tbsp bottled lemon juice

1. Plce lavender buds on a 4-inch quare of cheesecloth;tie with kitchen string.

2. 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.

3. Pour apricot mixture into a 6qt. stainless steel or enameled dutch overn. Bring to a boil over medium heat, stirring until sugar dissolves. Increase heat to a medium-high. Cook, stirring constantly, 45 min or until mixture is thickened and a candy thermometer registers 220 degrees F. Remove from heat. Remove and discard cheescloth bag.

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

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