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Ingredients
- 1 lb Dry apricots
- 2 ounce Split almonds
- 3 x Oranges
- 2 x Lemons
- 2 1/2 lb Sugar
- 2 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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