Aromas from the land of the Riviera,
on your tables... with love

Lavender Jam

You will need 2 or 3 apples (about half a kilo), the juice of a lemon, 20 lavender spikes, 250ml of water, sugar to the same amount as the apples after they have been cooked.
Prepare an infusion putting the lavender spikes into boiling water for about 10 minutes.  Peel the apples and remove all pips, then cut up into pieces.  Cook the apples until soft and pass them through a sieve with the help of a little water.  In a saucepan put the cooked apples, the lemon juice and the lavender infusion (filtered beforehand).
When the desired consistency is obtained, add the sugar and reduce the heat (sugar at 100° caramalizes and it loses the fresh fruit taste as a jam), continue cooking, stiring until the sugar is completely dissolved.  
The jam has a very delicate taste and matches well with a tasty cheese, not too mature though.