12-15 fresh apricots, stones removed
3 cups dried apricots, soaked overnight in water
2 cups sugar
Juice of 2 lemons
100 grams butter
3 eggs, beaten
Place soaked, dried and fresh apricots in a pot and cover with water. Boil until tender and puree until smooth. Combine puree with sugar, lemon juice and butter and stir until the sugar dissolves. Add the beaten eggs and cook, stirring continuously until the mixture thickens. Bottle in sterilised jars and seal. Keep refrigerated.
Makes about 6 jars.
This mixture is utterly divine and tastes like summer in a jar. I will have to be sure not to eat it all now, so I will have some for winter! This honey is delicious on toast with butter, dolloped on yoghurt, in smoothies, and something I haven't tried yet but am sure would be amazing - folded into homemade ice cream!
|Apricot honey on vanilla-poached rhubarb with yoghurt and cream!|