1 lb (450 g) large dried apricots, soaked for 6 hours
1 large onion, sliced
1 tablespoon coarse salt
1 1/2 cup (350 g) 12 oz Demerara (raw) sugar
3 oz (75 g) sultanas (golden raisins)
2 teaspoons whole Mixed Spice (All Spice / Pumpkin pie spice)s
1 1/4 cup (1/2 pint) 300 ml white vinegar
1 large onion, sliced
1 tablespoon coarse salt
1 1/2 cup (350 g) 12 oz Demerara (raw) sugar
3 oz (75 g) sultanas (golden raisins)
2 teaspoons whole Mixed Spice (All Spice / Pumpkin pie spice)s
1 1/4 cup (1/2 pint) 300 ml white vinegar
method
1. Drain the apricots and put into a preserving pan with the onion, salt, sugar and sultanas.
2. Tie the spices in a piece of muslin and add to the pan with the vinegar.
3. Simmer gently, stirring occasionally, for about 50 minutes or until the mixture has reduced to the consistency of jam, the apricots remaining whole.
4. Discard the bag of spices and pot as usual.
To sterilise bottles see Sterilising Bottles.
2. Tie the spices in a piece of muslin and add to the pan with the vinegar.
3. Simmer gently, stirring occasionally, for about 50 minutes or until the mixture has reduced to the consistency of jam, the apricots remaining whole.
4. Discard the bag of spices and pot as usual.
To sterilise bottles see Sterilising Bottles.
serving amount
makes 1.25 kg (2 1/2 lb)
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