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  • 1.25 kg Apricots

  • 1 kg Sugar

  • 1 Lemon Juice

  • Orange Zest


  • 1.

    Quarter the apricots (do not skin them).

  • 2.

    Crack 6 of the pips with a hammer and extract the almond-like kernels within.

  • 3.

    Taste them.

  • 4.

    If they are sweet, chop them up and add them.

  • 5.

    If they are bitter, use only 3 and or replace the rest with chopped almonds (if you want to, otherwise you can skip this step!).

  • 6.

    Pour a cup/250 ml of water over the sugar in a large saucepan and bring to a boil to dissolve to syrup, about 4 minutes.

  • 7.

    Add the apricots.

  • 8.

    Bring to a boil, and cook uncovered.

  • 9.

    For roughly the first fifteen minutes, skim off any foam that rises to the surface.

  • 10.

    Once the mixture stops producing foam, continue cooking over medium heat until the mixture jells, about 30 minutes more.

  • 11.

    Alternatively, drop a spoonful onto a cold dish; if it jells, it’s done.

  • 12.

    Take it from the heat and ladle into sterilized jars.

  • 13.

    Seal, and store in a cool place.

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Posted by Report
On one of your shows, you focused on foods that had been preserved. You demonstrated how to store cherry tomatoes in a jar with herbs. What was the liquid used. Did you cook the tomatoes?
I simply love your shows.