Recipe

Dried Apricot And Amaretto Conserve Recipe

	Peetabear / All my dishes 5 months, 1 week ago this is a recipe from the The Gaslight Inn Gettysburg, Pennsylvania this is what they say about it..... This jam is a favorite at the breakfast table at the Gaslight. Guests use it on waffles, pancakes, scones, toast, muffins, and even right of... More Prep:25m Cook:60m Servings:0	Peetabear
	apricot amaretto conserves

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Ingredients

1/2 pound high-quality dried apricot halves

1 cup golden raisins

3 cups water, more if needed

1-1/2 Tablespoons finely grated orange zest

2 Tablespoons strained fresh lemon juice

2-1/2 cup sugar

1/2 cup slivered blanched almonds

3 Tablespoons Amaretto liqueur

1 cup strained fresh orange juice

Directions

Snip apricots into thin strips and combine them in a heavy, non-reactive saucepot with raisins and water. Soak fruit until very soft, 6 to 12 hours.

Add zest and heat mixture to simmering until very tender, about 15 minutes.

Stir in orange zest and juice as well as lemon juice and return to a boil. Add sugar and cook over medium heat, stirring very frequently with a flat-bottom wooden spoon, until thick -- about 30 minutes.

Test mixture; put spoonful on a chilled saucer and let it cool.

When saucer is held on edge, the surface of the jam should wrinkle.

Add the almonds and cook, stirring, about 5 minutes longer. Remove from heat and stir in the Amaretto.

Ladle into hot, clean canning jars, leaving 1/4 inch head space. Seal with new two-piece lids according to manufacturer's directions and process for 10 minutes in a boiling water bath.

Cool, label, and store.

Best if allowed to mellow in the jars for two weeks before serving. Makes great holiday gifts.

Yields: about 4 cups. Will keep at least a year in the pantry.

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