This is a luscious, rich, jewel-like jam perfect for serving with toasted panettone and lashings of mascarpone.
INGREDIENTS
500 grams dried apricots
2 teaspoons ground cinnamon
3 oranges, zest of 2 and juice of 3
¼ cup Amaretto or brandy
500 grams sugar juice of
2 lemons
70 grams slivered almonds, toasted
METHOD
Roughly chop the apricots. Put them in a large bowl and combine with the cinnamon, orange zest and juice, Amaretto and sugar. Add enough water to cover the fruit. Cover with plastic wrap and leave in a cool place overnight.
Drain the contents of the bowl through a sieve into a large saucepan. Slowly bring the liquid to the boil, stirring to dissolve the sugar. Add the apricots and lemon juice and cook over a medium heat until the fruit is tender and the jam is at setting point. Stir frequently to prevent the jam catching and burning on the base of the saucepan. Stir in the almonds; pour into warm sterilized jars and seal. Makes about 3 cups
Any variation in the colour of the finished jam will be due to the type of apricots used. I used New Zealand apricots which are much darker than the imported Turkish apricots.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!