Dark Apricot Preserve with Almonds
Begin the recipe the night before because the apricots need to be soaked. You can sterilise the bottles in boiling bottle, but I find that fiddly, and just put them in a hot oven instead. Be wary of using bottles with soft rubber seals as they can melt in the oven! Use a large pan to cook the preserve rapidly at the last stage, and to avoid the fruit from over cooking. Ideally you need a steel funnel to pour the hot preserve through, else it’s messy.
The preserve should last easily for a year, stored in a cool dark place, as long as the seals are intact. Prettily packaged bottles makes a perfect gift, just stick on a nice label.
Servings |
Prep Time |
1litre approximately |
15min |
Cook Time |
Passive Time |
45min |
12hours |
Servings |
Prep Time |
1litre approximately |
15min |
|
Cook Time |
Passive Time |
45min |
12hours |
|