Name: Apricot rum conserve
Cook time: 50 min
Total time: 50 min
Ingredients: 3 1/3 cup (500g) dried apricots; 4 cup (1l) water; 1/3 cup (80ml) fresh lemon juice; 4 1/2 cup (1kg) sugar; 2 tablespoon dark rum

Apricot rum conserve

Delicious spread on toast, this chunky apricot jam would make the perfect home-made gift. To test if it is ready, put a plate in the freezer for a few minutes, then see if the jam 'jells' when you blob a teaspoon full onto the cold surface.

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Makes 1.5 Litre

Cook

50M

Ingredients

3 1/3 cup (500g) dried apricots

4 cup (1l) water

1/3 cup (80ml) fresh lemon juice

4 1/2 cup (1kg) sugar

2 tablespoon dark rum

Method

1.Combine apricots, the water and juice in large saucepan; bring to a boil. Reduce heat; simmer, covered, about 30 minutes or until apricots are tender.

2.Add sugar; stir over heat, without boiling, until sugar dissolves.

3.Boil, uncovered, stirring occasionally, about 15 minutes or until conserve jells when tested. Stir in rum. Pour hot conserve into hot sterilised jars; seal while hot.

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Ingredients

Method

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