Apricot Preserve
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 7 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Peel and stone some moderately ripe apricots;
- put them at night in a deep jar between layers of crushed loaf sugar.
- Next morning pour over them some white currant juice, or white wine, and place the jar in a large saucepan of water, which must be kept boiling until the sugar is completely dissolved;
- then take the saucepan off the fire and let it get cold.
- Place the fruit and syrup in a preserving-pan, and boil very gently until the fruit is tender.
- Allow half A pint of juice and a pound and a half of sugar to every pound of fruit.
- Time to simmer, forty minutes.
Plating
Cookware for this recipe
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Large pot
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Saucepan
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Vegetable peeler