Wednesday, 4 March 2009
Dried Apricot and Ginger Preserve.
At the weekend I posted that I had made some Apricot Jam,
Loopylou was keen to have the recipe , so here it is for you all,
675g. dried apricots
1 litre water
juice of half a lemon
50g crystallised ginger, chopped finely
65g. flaked almonds.
MAKES ABOUT 2.75KG. OR 6 LBS.
Soak the apricots in water for 8 hours or overnight.
Put into a large pan with the litre of water and simmer gently for an hour or until very soft.
Add the sugar, lemon juice and ginger, then stir frequently, without boiling, until the sugar is dissolved.
Stir in the almonds, raise the heat and boil rapidly , stirring from time to time , until setting point is reached.
To test for setting , spoon a little of the preserve on to a clean , cold saucer and leave for a minute. If setting point is reached the preserve should form a skin which will wrinkle when pushed with your finger.
Cool until lukewarm, then spoon into clean and dry sterilized jars.
When cold , seal, cover and label.
The recipe is taken from the above book.
I have made this delicous recipe a few times and it always turns out well.