HONEY SWEETEND APRICOT LAVENDER BUTTER

Okay I have to give credit were credit is due.
My hat goes off to:
Cookbook author Marisa McClellan, How to make a apricot lavender butter using honey instead of sugar.
I loved everything about this. The flavors blended well in harmony as they danced on your tongue.
Honey is the sweetener I really prefer on a lot of my dishes.

Recipe Type: canning
Author: Marisa McClellan
Prep time: 1 hour 10 mins
Cook time: 30 mins
Total time: 1 hour 40 mins
Serves: 3 half pints

Ingredients
1 quart apricots (about 1 1/2 pounds whole fruit), pitted and chopped
3/4 cup honey
2 teaspoons food grade lavender buds
Instructions
Combine chopped apricots and honey in a bowl. Stir well to combine.
Tie the lavender buds up in a length of cheesecloth so that none can escape and tuck it into the apricots and honey.
Cover and let sit at room temperature for one hour, so that the lavender flavor can begin to infuse into the fruit.
When the time is up, taste the uncooked mixture. If you like the current level of lavender infusion, remove the packet and discard. If you want a bit more lavender flavor leave the packet in for the first 10-15 minutes of cooking.
Prepare a boiling water bath canner and 3 half pint jars. Place lids into a small pan of water and bring to a gentle simmer.
our the fruit, honey and lavender packet into a wide, non-reactive pot. Place over high heat and cook at a boil, stirring regularly, for 15-20 minutes.
As it cooks, check the consistency regularly by sweeping your spoon through the butter and then holding it sideways over the pot. Watch how it drops off the spoon. If it looks runny, it isn’t done yet. If it looks thick and nearly spreadable, remove the pot from the heat. It is done.
Ladle butter into prepared jars. Wipe rims, apply lids and rings, and process for 10 minutes in a boiling water bath canner.
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https://www.youtube.com/channel/UCGnPyMtzUCfkX1aEdfPHkgg
https://cookingupastory.com/make-honey-sweetened-apricot-lavender-butter
https://www.youtube.com/watch?v=yItwF2wUdqo