Apricot conserve
This delicious conserve is perfect for capturing the full flavour of apricots
Difficulty and servings
3 x 500g jars
Preparation and cooking times
Prep 20 mins
Cook 35 mins
- Put a couple of small plates in the freezer. Halve and stone the apricots, chop the flesh, then put in a large pan with the apple juice. Crack some of the kernels to extract the nut inside (this is easy to do if you crack with the flat side of a heavy saucepan), then add them to the pan - this is optional, but gives extra flavour. Bring to the boil, reduce the heat and simmer for 10 mins, until the apricots are softened.
- Stir in the sugar and lemon juice, then stir well over a moderate heat to dissolve the sugar. Increase the heat and boil for about 20 mins until jam has set. Test by spooning a little jam onto one of your cold plates. After a moment push the jam with your finger; if the jam wrinkles, it is ready. If not, return to the boil for a further 5 mins, then test again.
- Remove from the heat, skim off any scum, then stir in the butter to dissolve any remaining scum. Cool for 10 mins, stir again, then ladle into warm sterilised jars. Seal, label, then store in the fridge for 4-6 weeks.
Keeping your conserve for longer
This conserve is low in sugar so it will need to be kept in the fridge, unless you 'bottle' it once it is jarred. To do this, set the jars in a large, deep pan lined with a tea towel, making sure the tops are securely on. Weave another tea towel around the jars to stop them knocking together. Pour over water to cover the jars completely, then bring to the boil. Simmer for 1 hour, then leave in the water to cool. The jam can now be kept in a cool, dark place for up to a year.
57 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, sugar 15g, salt 0 g
Recipe from Good Food magazine, August 2009.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/11757/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Buy ingredients
Search Good Food
This recipe uses a basic bread dough method, but the mix of flours gives an interesting texture and flavour
4
ratings
Difficulty and servings
3 x 500g jars
Preparation and cooking times
Prep 20 mins
Cook 35 mins
57 kcalories, protein 0g, carbohydrate 15g, fat 0 g, saturated fat 0g, fibre 0g, sugar 15g, salt 0 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
31 July 2009
Mary rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
12 July 2010
Sue commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
12 July 2011
judefood rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
11 June 2013
nadine commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.