Apricot-Citrus Preserves

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

• Ready In: 1 hr 30 mins
• Serves: 24
• Yields: 3 cups

Ingredients

• 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

Directions

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.