I love apricot preserve, and for once I can’t say that I am making it for any of the boys… It’s my treat, to be eaten with peanut butter on multigrain toast. Sounds deceptively decadent, but actually pretty good for you, if you overlook the sugar in the preserve.
I have tried several apricot preserves, one made with fresh apricots (can be hit and miss, and expensive to make unless apricots are in season and cheap), one made with dried apricots and white sugar, similar to the one we made at Baker & Cook, and others made with the addition of apples or other fruits. My current favourite is by Delia Smith from her “How to Cook, Book 3”. Here is the original recipe.
It’s an excellent one to make through the year as it doesn’t need fresh apricots. It keeps well, and improves with age. I have made a few changes to it thought. The original recipe keeps the apricots whole, which I find hard to spread on toast, so I chop the apricots into quarters. I also like to add a pinch of salt and some vanilla extract (make your own, click here).
For bottling, I reuse clean glass jars, but use new lids (ordered from Lakeland, UK) or use Killner jars with 2-part lids.