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My recipe

Almonds-filled apricot preserve

Introduction

I’m making jams and confitures very often, but it does not mean that my pantry is full of jam jars. In my family we eat jams only as a “side dish” for meat, cheeses and pate. So, I always make jams in a very small quantity. The preserve I’m going to share with you today is a perfect match for Spanish Cabrales cheese or aged Cheddar, but it is also very delicious with toasts, fresh bread, scones, pancakes, waffles, etc.

Almonds-filled apricot preserve

  • 500 g ripe but very firm apricots
  • Peeled whole almonds (the amount of apricots)
  • 500 g caster sugar
  • Juice of 1 lemon
  • 100 ml +100 ml Amaretto liquor
  • Toast the almonds on a dry pan until nice and golden (optional)
  • Carefully half-open each apricot, take out the pit
  • Place in the almond instead of the pit
  • Place the apricots in a heavy-bottom pot, add in the lemon juice, liquor and sugar. Cover and leave for 24 hours at room temperature
  • Stir gently and bring to the boil. Reduce the heat and allow to simmer for 15 min, discarding the skim regularly
  • Remove from the heat and leave till the next day
  • Repeat the process and leave till the next day
  • Take the apricots out of the syrup and place them in a jars
  • Bring the syrup to the boil and allow to simmer for 2-3 min (discard any skim)
  • Cool down the syrup, add in the liquor and pour into the apricots
Thoughts and Ideas

I prefer long process for making my preserves. The result is worth the efforts and waiting. Though, you can make this jam in 1 day. Do take very firm apricots. You can use Apricot brandy instead of the Amaretto. If your apricots don’t produce enough liquid, you can add a bit of water, lemon (orange) juice or liquor.