Ingredients
12oz (350g) dried apricots
2 ½ pints (1.1 ltr) water
2.2lb (1kg) jam sugar
2oz (50g) blanched almonds
Method
- Wash and chop apricots, cover with water and leave to soak overnight
- Place fruit and the 2 ½ pints (1.4ltr) water in a preserving pan and simmer gently for 45 minutes until half the water has evaporated
- Add jam sugar and stir until it has dissolved
- Add almonds and bring to boil
- When a full rolling boil is achieved, boil rapidly for 5 minutes, stirring occasionally
- Pot immediately into warmed jars
- Cover, date and label
Makes about 3 ½ lb (1.6kg) |
