Dried apricot and amaretto conserve

Dried Apricot and Amaretto Conserve recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for "Dried Apricot and Amaretto Conserve" is a delightful and flavorful treat that combines the natural sweetness of dried apricots with the rich aroma of amaretto liqueur. With just a few simple ingredients, you can create a versatile conserve that can be enjoyed on toast, scones, or even as a topping for desserts. The combination of tangy apricots and the nutty undertones of amaretto creates a harmonious balance of flavors that is sure to impress. This conserve is perfect for those looking for a unique twist on traditional fruit preserves.

Keywords: dried apricot, amaretto, conserve, sweet, flavorful

Dried apricot and amaretto conserve details

Dried apricot and amaretto conserve, recipe Rating: 4.7
Number of votes:114

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. It also makes a wonderful filling for spice or applesauce cake.

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

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 manufacturers 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.