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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A deliciously different jam to enjoy on your toast, bagel or muffin. Developed for RSC #6. Ingredients:
8 ounces dried apricots, cut into eighths |
1/2 cup golden raisin |
2 oranges, juice and zest of |
2 lemons, juice and zest of |
1 teaspoon ground coriander |
1 teaspoon ground cinnamon |
2 cups dry white wine |
1 cup water |
1 lb sugar, plus |
1 cup sugar |
1/2 cup chopped cashews, toasted (optional) |
1/2 teaspoon almond extract |
Directions:
1. Combine the apricots, raisins, oranges and lemon (both zest and juice), coriander, cinnamon, wine and water in a bowl; toss to combine thoroughly; leave overnight.
2. The next day, put the fruit and liquid into a medium saucepan and bring to a simmer; simmer gently until the fruit is very tender, about 1 hour; add sugar and bring to a fast boil; boil about 12-18 minutes, or until a small amount of the fruit liquid, dropped onto a saucer and allowed to cool, wrinkles when your run your finger through it (this shows that the jam will 'set' once cool); stir in cashews, if using, and almond extract.
3. You can put up the preserves in canning jars in the usual way, or just keep refrigerated.
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