Apricot-Citrus Preserves Recipe #116457
A deliciously different jam to enjoy on your toast, bagel or muffin. Developed for RSC #6.
1½ hours | 10 min prep
SERVES 24 , 3 cups
- 8 ounces dried apricots, cut into eighths
- 1/2 cup golden raisin
- 2 oranges, juice and zest of
- 2 lemons, juice and zest of
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 2 cups dry white wine
- 1 cup water
- 1 lb sugar, plus
- 1 cup sugar
- 1/2 cup chopped cashews, toasted (optional)
- 1/2 teaspoon almond extract
- Combine the apricots, raisins, oranges and lemon (both zest and juice), coriander, cinnamon, wine and water in a bowl; toss to combine thoroughly; leave overnight.
- The next day, put the fruit and liquid into a medium saucepan and bring to a simmer; simmer gently until the fruit is very tender, about 1 hour; add sugar and bring to a fast boil; boil about 12-18 minutes, or until a small amount of the fruit liquid, dropped onto a saucer and allowed to cool, wrinkles when your run your finger through it (this shows that the jam will 'set' once cool); stir in cashews, if using, and almond extract.
- You can put up the preserves in canning jars in the usual way, or just keep refrigerated.
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5 stars