Apricot-Citrus Preserves
"A deliciously different jam to enjoy on your toast, bagel or muffin. Developed for RSC #6."
photo by CoolMonday
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
3 cups
- Serves:
- 24
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
- 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.
- 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.
- You can put up the preserves in canning jars in the usual way, or just keep refrigerated.
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Reviews
-
One of my favourite things to do is make jams, jellies, relishes, and chutneys, preserve them in "cute" jars to be used for gifts, or church fund raising sales. You can imagine my delight at finding a fresh approach to "Apricot Jam". (In my opinion, anything cooked with wine must be OK). Because of its texture, I might label this tasty recipe a chutney rather than a jam; the blend of raisins, coriander, cinnamon and cashews creates a lovely addition to the flavour of wild meats such as rabbit, pheasant, venison and even moose. It must not be used only for bagels and toast. Try it over ice cream for a deliciously different dessert. Your taste buds will thank you. Congratulations on creating a Jam (chutney) worthy to be served at a formal dinner party. Not all jams are created equal, the rest must follow this one... Thank you for sharing your talent. -
This recipe really surprised me. I did not know that you could make jam without pectin and still have it "set". I followed the directions exactly and it worked perfectly. The only change I would make would be to send everything through a blender after soaking overnight but before heating, because all my raisins did not really break down and they all floating to the top while the jam cooled. I did leave out the cashews, because there were already 5 contest ingredients and I did not feel the nuts were necessary. Thanks for posting, this will be a perfect Tuesday morning breakfast item to serve with fresh scones. -
WAYYYYYYY GOOD... Outstanding. I wish I had made a double batch because I had to share it. I will make it again for sure. I would cut the apricots a little smaller next time. Thanks for a great recipe. -
Evelyn, thanks for such a nice recipe. I followed the recipe exactly, except I tossed in an extra cup of wine. I got 7 half-pints. I've always marinated citrus marmalades overnight-in fact I have a recipe that required four-days. This is a great recipe. -
I was really surprised, but very pleased to find a jam recipe entered into the contest. I am still awed by the creativity of the chefs who enter RSC. :-) I had to try this recipe! I did cut the recipe in half, as three cups of jam at my house would be entirely wasted. I also found myself without an orange due to DH’s late night snacking. I substituted frozen orange juice concentrate. This has a very nice flavor & I love the touch of almond extract, it really bumps the flavor up a notch. My jam didn’t get as thick as it probably should have with the listed cook time, but who cares. I served this with Nutty Raisen Crescents and it was a wonderful combo. I also poured some over a block of cream cheese & served with crackers. Pure heaven! This is calorie free right? Great idea for using the required contest ingredients!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
