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Apricot and Honey Conserve

This recipe is in categories Saxons & Vikings, Vegetarian,
About this recipe:
Difficulty: 1
Comments: The Saxons and Vikings would have mashed everything by hand - this is quite time consuming. Today we can use a food processor which makes it very quick and easy to make.
Preparation Time: 15 minutes de-stoning apricots, 2 minutes in a processor.
Cooking Time: None
Number of servings: This made about 4 jars
Serving suggestions: Serve on toast, with a pudding or with yoghurt.
This is a vegan recipe

Before sugar was available, honey was used both as a sweetener and as a preserve. Fermented honey made an alcoholic drink called mead. We used white grape juice in our conserve. However, the alcohol is the main reason that the apricots don't go off, so I kept my conserve in the fridge and used it within a couple of weeks. It was delicious and we had it on toast, ice cream and with a custard tart.


Making and cooking it
  1. Destone the apricots and cut in slices
  2. Slightly mash apricots by hand or use a food processor 
  3. Add the other ingredients and mash or puree all ingredients together
  4. Pour into sterilised (heated) jars or pots and cover well 
NB Once opened, the conserve only lasts a week or two, but unopened jars should last up to 6 months.