Cut the apricots into wedges, put them in a large saucepan with the lemons and the preserving sugar and leave to stand for about 5 hours, covered. Pluck the lavender flowers, add to the mixture and bring to the boil, stirring occasionally. Let it boil for about 4 minutes while stirring. Fill jam to the brim in jars rinsed with hot water and close tightly.
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