Dried Apricot Conserve
A community recipe by Crafty CookieNot tested or verified by Nigella.com
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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.
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
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.
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
Introduction
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.
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.
Ingredients
Serves: 0
Metric
Cups
- 8 ounces dried apricots
- 1½ pints cold water
- 1⅕ pounds granulated sugar
- ½ lemon
- 230 grams dried apricots
- ¾ litre cold water
- ½ kilogram granulated sugar
- ½ lemon
Method
Dried Apricot Conserve is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Crafty method
Crafty method
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What 1 Other has said
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Posted by notoriousblg on 24th December 2014
Show more commentsUnfortunately, 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!