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Apricot and Honey Conserve
This recipe is in categories Saxons & Vikings, Vegetarian,
About this recipe:
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.
15 minutes de-stoning apricots, 2 minutes in a processor.
Number of servings:
This made about 4 jars
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.
- 225g (8oz) honey
- 225g (8oz) apricots
- 4 tsps pressed crab apple juice or lemon juice. (This is to add sharpness. The Anglo-Saxons would have used crab apple juice, you can use lemon juice.)
- 1/2 tsp of sweet cecily seed (If you cannot get this, use cinnamon. It is a good substitute and may have been availabe to the Anglo-Saxons, as it was brought from the east and traded across Europe from very early times.)
- 2 tbs mead or white grape juice. (Note: this won't keep well without the mead.)
Making and cooking it
- Destone the apricots and cut in slices
- Slightly mash apricots by hand or use a food processor
- Add the other ingredients and mash or puree all ingredients together
- 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.