Dried apricot and amaretto conserve recipe

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 delicious dried apricot and amaretto conserve recipe is a delightful way to preserve the flavors of summer all year round. Made with plump dried apricots soaked in amaretto liqueur, this conserve is bursting with sweet and tangy flavors. It's perfect for spreading on toast, scones, or even as a filling for pastries. With its rich, fruity taste and a hint of almond from the amaretto, this conserve is sure to become a favorite.

Keywords: dried apricot, amaretto, conserve, recipe, preserve

Dried apricot and amaretto conserve recipe details

Dried apricot and amaretto conserve recipe, recipe Rating: 4.7
Number of votes:121

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

Instructions:

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.

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.