I adore apricots. When the season comes, I can never have enough. There will be eaten fresh, sliced over yogurt yogurt with a drizzle of honey or baked in a cake or pie. But I absolutely loathe dried apricots and somehow, I always, always end up with the shrivelled up yellow fruits, either while recipe testing for granola or as a gift from a well meaning family member who has clearly no idea about my likes and dislikes. It irks me to see food go to waste and I am always trying to find ways to use up the dried apricots. Previously, I have soaked them in brandy and used them in baked goods like quick breads or muffins but this time I decided to take a different direction and turned them into a delicious apricot preserve.
The great part about turning dried apricots into a jam is that you can make it all year round and it’s really delicious! Whenever I make a fruit jam, I tend to veer towards simplicity. I follow recipes that uses only three ingredients: fruit, sugar and lemon. I throw in a cinnamon stick or two if the mood strikes me but most often I find the spices distracting and I like the bold flavour of the fruit shining through in a delicious jam with minimal effort on my part.
This dried apricot jam was adapted slightly from the BBC Good Food site and is a great way to use up dried apricots perishing away in your fridge. It’s wonderful over hot buttered toast, dolloped over scones or paired with some soft cheese.