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Apricot Conserve Recipe

  • 1.5kg/3lbs 5oz apricots
  • 200ml/7fl oz apple juice
  • 1kg/2lbs preserving sugar
  • juice 1 large lemon
  • knob of butter

Firstly, you'll need to cut each of the apricots in half and remove the stones. Chop the apricots and place in a large pan with the apple juice. Bring to a boil and the simmer over a low heat until all of the apricots have softened.

Next, add the sugar and lemon juice and stir well. Increase to a moderate heat and keep stiring to dissolve the sugar. Once the sugar has desolved, bring to a boil and cook for 20 minutes until the setting point is reached.

Remove the pan from the heat and skim off any scum that has settled on top. Add the butter and stir; this will dissolve any remaining scum.

Leave to cool for 5-10 minutes then give it a good stir and pot into warm sterilised jars using a jam funnel to avoid spilling. Seal the jars in your prefered way. Label your finished conserve and store it in the fridge for up to 6 weeks.

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