Dried Apricot and Amaretto Conserve
From peetabear 15 years ago
- 60 minutes to make
- Serves 0
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 off the spoon. Read more It also makes a wonderful filling for spice or applesauce cake. I can't wait to make this.. See less
Ingredients
- 1/2 pound high-quality dried apricot halves shopping list
- 1 cup golden raisins shopping list
- 3 cups water, more if needed shopping list
- 1-1/2 Tablespoons finely grated orange zest shopping list
- 2 Tablespoons strained fresh lemon juice shopping list
- 2-1/2 cup sugar shopping list
- 1/2 cup slivered blanched almonds shopping list
- 3 Tablespoons amaretto liqueur shopping list
- 1 cup strained fresh orange juice shopping list
How to make it
- 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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