Apricot conserve

There is many fruits that I cannot eat. Allergy is to blame. Plums, cherries, apricots, peaches, all these are on my 'Don't!' list and the problem is that I really love them all... However I have learned how to fool my evil allergy bugs - I simply don't eat these fruits raw. I add them to cakes, make compote and jams!



This time a delicious apricot conserve:

1,5kg apricot
200ml apple juice
1kg preserving sugar (less if apricots are very sweet)
juice from 1 lemon

Wash apricots, remove stones and chop the flesh. Put apple juice and apricots into a large pan and bring to boil. Cook for 10 minutes and add sugar and lemon juice. Cook until jam is thick; this may take up to 2 hours... it might be easier to cook a little bit one day and then finish on the next day. Remember to remove any foam and scum.



When the jam is ready it is time to prepare jars. Put empty jars upside down on the baking tin and 'bake' for a while in a oven, 200C. Fill hot jars with jam.
If you want to keep it for a long time, you have to 'bottle' it. To do it, put a tea towel in a big pot, place jars upside down and fill pot with water. Boil for at least an hour. This will keep your conserve safe for several months, just keep it in a dark and cool place.

A bit of summer for a long, dark winter days ready!