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Add a photoServings: 1
Ingredients
- 1 lb Dry apricots
- 2 ounce Split almonds
- 3 x Oranges
- 2 x Lemons
- 2Â 1/2 lb Sugar
- 2Â 1/2 tsp Grnd cinnamon
Directions
- Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add in sufficient water to make 3 pints in all.
- Pour the liquids over the fruit and leave to soak overnight in a cold place.
- Slide the contents of the bowl into a preserving pan and simmer gently till the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hrs to become really soft.
- Hot the sugar. Add in it to the pan together with the juice of the lemons and the almonds. Cook gently till the sugar is melted, then fast-boil till the saucer test shows which the preserve will set. Pot, tie down and label the preserve in the usual way.
- Makes sufficient to fill 5 jars.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1623g | |
| Calories 4625 | |
| Calories from Fat 16 | 0% |
| Total Fat 1.91g | 2% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 1228mg | 35% |
| Total Carbs 1191.62g | 318% |
| Dietary Fiber 13.6g | 45% |
| Sugars 1173.61g | 782% |
| Protein 6.84g | 11% |
