Dried Apricot Preserve
Yield 2 - 2 12 lbs. It keeps well for a year (and possibly more) when stored in a cool dry place unitl opened and then in the fridge.
1 Snip the apricots into quarters.
2 Place in a large bowl and cover with cold water. Cover and soak for 24 - 36 hours.
3 Transfer to preserve pan, bring to the boil, simmer gently for 45 minutes, stiring from time to time, or until apricot skins are soft and tender.
4 Reduce heat, add sugar and lemon juice, stir continuously until sugar has disolved.
5 Boil rapidly for about 30 minutes or until setting point is reached (210 deg).
6 Test for setting point, on a chilled saucer pour a teaspoonful and leave it to cool slightly, push with little finger. If the preserve wrinkles it is set, if not boil and keep testing every 5 minutes.
7 Cool in pan.
8 Sterilise jars.
9 Using a funnel carefully fill jars.
10 Cover when cold.
1 Snip apricots into quarters, place in a slo cooker.
2 Cover with water, leave to cook for 6 hours, cool in the pot.
3 Transfer to a preserving pan, bring to boil until skins are soft and tender.
4 Continue as above from stage 4.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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