Apricot-Citrus Preserves

Total Time
1hr 30mins
10 mins
1 hr 20 mins

A deliciously different jam to enjoy on your toast, bagel or muffin. Developed for RSC #6.

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  1. Combine the apricots, raisins, oranges and lemon (both zest and juice), coriander, cinnamon, wine and water in a bowl; toss to combine thoroughly; leave overnight.
  2. The next day, put the fruit and liquid into a medium saucepan and bring to a simmer; simmer gently until the fruit is very tender, about 1 hour; add sugar and bring to a fast boil; boil about 12-18 minutes, or until a small amount of the fruit liquid, dropped onto a saucer and allowed to cool, wrinkles when your run your finger through it (this shows that the jam will 'set' once cool); stir in cashews, if using, and almond extract.
  3. You can put up the preserves in canning jars in the usual way, or just keep refrigerated.
Most Helpful

5 5

Evelyn, thanks for such a nice recipe. I followed the recipe exactly, except I tossed in an extra cup of wine. I got 7 half-pints. I've always marinated citrus marmalades overnight-in fact I have a recipe that required four-days. This is a great recipe.

5 5

I was really surprised, but very pleased to find a jam recipe entered into the contest. I am still awed by the creativity of the chefs who enter RSC. :-) I had to try this recipe! I did cut the recipe in half, as three cups of jam at my house would be entirely wasted. I also found myself without an orange due to DH’s late night snacking. I substituted frozen orange juice concentrate. This has a very nice flavor & I love the touch of almond extract, it really bumps the flavor up a notch. My jam didn’t get as thick as it probably should have with the listed cook time, but who cares. I served this with Nutty Raisen Crescents and it was a wonderful combo. I also poured some over a block of cream cheese & served with crackers. Pure heaven! This is calorie free right? Great idea for using the required contest ingredients!

5 5