( Please see the sections on "Hints" and Conversion Tables
|2½ tsp ground cinnamon
||1kg (2.2lb) sugar
|56g ( 2 oz ) split almonds
||450g ( 1 lb ) dried apricots
Roughly chop the
apricots. Place them into a large, non metallic bowl, and sprinkle the
grated zest of the oranges and the cinnamon between layers. Squeeze the juice of
the oranges, measure and add enough water to make 3 pints in all. Pour over the
fruit and leave to soak overnight in a cool place.
Place the contents of the bowl into a preserving pan and
simmer gently until the fruit is very tender. Check the fruit occasionally
as it cooks and crush it down into the pan with the back of a spoon. It will
take between 1 and 1½ hours to become tender.
Warm the sugar and add it to the pan together with the lemon
juice and the almonds. Cook slowly until all the sugar is dissolved, then boil
until the setting point is reached. Pour into hot, sterilized jars and seal.
Makes about 4 cups.
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