Apricot and Vanilla Conserve

Apricot and Vanilla Conserve

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1200g

Fresh apricots are delicate and juicy when sun ripened,  but when cooked with sugar and vanilla, their natural partners, they take on an unexpected warmth and depth -reminiscent of al fresco breakfasts in the mediterranean sun and perfect accompaniment for croissants or rice pudding! The addition of the apricot kernals adds a very slight but detectable bitter note.

see my blog on jam making

Ingredients

  • 1 kg fresh apricots, wiped clean and stoned
  • 600g granulated sugar
  • splash apple juice
  • whole vanilla pod
  • 1 teaspoon fresh lemon juice
  • 3 apricot kernals from cracked stones

Instructions

  1. Cut the prepared apricots into quarters and place into a large stock pot, or preserving pan
  2. Add the apple juice, vanilla pod and apricot kernals and gently bring to the boil stiring frequently. Place at least 4 clean jars in oven at 150F to sterlise.
  3. Reduce the heat and simmer for approximately 15 minutes until the apricots are tender
  4. Add the sugar and continue to cook, skimming off any foam that may form. Continue to cook until it thickens and the colour darkens. Add the lemon juice.
  5. Start to test for the setting point after 20 mins - it can take up to 40 minutes. see my blog on jam making
  6. When setting point has been reached, take off the heat, remove the kernals and leave to stand for 10 minutes to settle before filling the jars. Seal immediatly
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