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Elderflower Apricot Jam

Elderflower Apricot Jam

 Elderflowers, a stunning wild growing medicinal herb that have a long standing reputation as a treatment for all kinds of inflammatory and congestive conditions pertaining to the the respiratory system.  Cordials, tonics and wines have been made out of elderflowers and their berries for centuries.  Right now elderflowers are starting to turn into berries with the summer heat, so please do make this jam within the next couple weeks.

 This honey-sweetened jam is so easy and offers the perfect balance of sweetness.  Elderflowers give this jam a slightly floral flavor however the aroma is quite intoxicating. If you cannot get your hands on elderflowers, you can use equal amounts of thyme, rosemary or rose petals. 


  • 3 lbs apricots (approximately 25)
  • 1 1/2 cups honey (510g)
  • squeeze of 1 lemon
  • 1 teaspoon fresh elderflowers


  • Wash the apricots, pit and tear into pieces using your hands.
  • Put the apricot pieces directly into your sauce pan.  I used a heavy bottomed all-clad pan.  Add the honey and stir until the honey is mostly dissolved into the fruit.
  • Place over medium heat and cook, stirring regularly, until the fruit is bubbling, about 10 minutes.  Add filtered water one tablespoon at a time if the mixture does not release liquid right away.
  • Add the elderflowers (removing any thick stems) and stir to combine.
  • You know the jam is finished when you can pull a spatula through it and the jam leaves a trail. 
  • I’ve made this jam and forgot to stir constantly and the bottom of the pan started burning.  Never fear because if this happens, just pour the jam (leaving the burned parts stuck to the bottom of the pan) into a large non-stick frying pan skillet.  Continue cooking until done.
  • When the jam is finished cooking, remove the pan from the heat. The jam will thicken even more when it cools, so if you cook your jam until it is very thick, just know that you’ll get a more “membrillo-esque” texture. 
  • Using a 1/3 cup measurement, pour the jam into the prepared jars.  You can sterilize the jars or simply wash them with water.
  • Wipe rims, apply lids and set aside.  You can process the jars to keep, or you can put directly in the fridge or freezer.  The jam will stay delicious in the fridge for up to 2 months or in the freezer for up to 1 year.  In order to thaw, just take the jar out of the freezer and place into the fridge overnight.

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