Prep 10 mins
Cook 1 hr 20 mins
A deliciously different jam to enjoy on your toast, bagel or muffin. Developed for RSC #6.
- 8 ounces dried apricots, cut into eighths
- 1⁄2 cup golden raisin
- 2 oranges, juice and zest of
- 2 lemons, juice and zest of
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 2 cups dry white wine
- 1 cup water
- 1 lb sugar, plus
- 1 cup sugar
- 1⁄2 cup chopped cashews, toasted (optional)
- 1⁄2 teaspoon almond extract
- 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.
- 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.
- You can put up the preserves in canning jars in the usual way, or just keep refrigerated.
One of my favourite things to do is make jams, jellies, relishes, and chutneys, preserve them in "cute" jars to be used for gifts, or church fund raising sales. You can imagine my delight at finding a fresh approach to "Apricot Jam". (In my opinion, anything cooked with wine must be OK). Because of its texture, I might label this tasty recipe a chutney rather than a jam; the blend of raisins, coriander, cinnamon and cashews creates a lovely addition to the flavour of wild meats such as rabbit, pheasant, venison and even moose. It must not be used only for bagels and toast. Try it over ice cream for a deliciously different dessert. Your taste buds will thank you. Congratulations on creating a Jam (chutney) worthy to be served at a formal dinner party. Not all jams are created equal, the rest must follow this one... Thank you for sharing your talent.
This recipe really surprised me. I did not know that you could make jam without pectin and still have it "set". I followed the directions exactly and it worked perfectly. The only change I would make would be to send everything through a blender after soaking overnight but before heating, because all my raisins did not really break down and they all floating to the top while the jam cooled. I did leave out the cashews, because there were already 5 contest ingredients and I did not feel the nuts were necessary. Thanks for posting, this will be a perfect Tuesday morning breakfast item to serve with fresh scones.
WAYYYYYYY GOOD... Outstanding. I wish I had made a double batch because I had to share it. I will make it again for sure. I would cut the apricots a little smaller next time. Thanks for a great recipe.