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Dried Apricot Conserve

A community recipe by

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A delicious store cupboard preserve. Ideal for making in the winter months when fresh fruit is at its least available. Keeps for a year (and possibly more) stored in a cool dry place until opened and then in the fridge. Yield 2 - 2 1/2 lbs.


Serves: 0

  • 227 grams dried apricots
  • ¾ litre cold water
  • ½ kilogram granulated sugar
  • ½ lemon


Dried Apricot Conserve is a community recipe submitted by Crafty Cookie and has not been tested by so we are not able to answer questions regarding this recipe.

  • Snip the apricots into quarters. Place in a large bowl and cover with cold water. Cover and soak for 24 - 36 hours.
  • Transfer to preserve pan, bring to the boil, simmer gently for 45 minutes, stirring from time to time, or until apricot skins are soft and tender.
  • Reduce heat, add sugar and lemon juice, stir continuously until sugar has dissolved. Boil rapidly for about 30 minutes or until setting point is reached (210 deg).
  • Test for setting point, on a chilled saucer pour a teaspoonful and leave it to cool slightly, push with little finger. If the preserve wrinkles it is set, if not boil and keep testing every 5 minutes. Cool in pan.
  • Sterilise jars.
  • Using a funnel carefully fill jars. Cover when cold.
  • Crafty method

  • 1 Snip apricots into quarters, place in a slow cooker.
  • Cover with water, leave to cook for 6 hours, cool in the pot.
  • Transfer to a preserving pan, bring to boil until skins are soft and tender.
  • Continue as above from stage 3
  • Tell us what you think

    What 1 Other has said

    • Unfortunately, this recipe didn't work out for me at all. I made more of a super sweet apricot candy in the shape of a ball jar. Really disappointing!

      Posted by notoriousblg on 24th December 2014
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