Italian fig and apricot preserve
4
- Prep Time15 mins
- Total Time15 mins
Italian fig and apricot preserve. (Photo, Sian Richards.)
Package this rich chutney with a wheel of soft cheese and a pretty cutting board. Add a finishing touch to the jam jars with a fabric square tied with twine and a stamped tag embellished with washi tape.
Ingredients
1/2 cup honey, (168 g)
1/2 cup water
1/4 cup dry mustard powder
1/2 tsp salt
2 cups dried apricots, (332 g)
1 1/2 cups dried figs, halved (255 g)
1/2 cup dried cherries or cranberries, (82 g)
1/2 cup golden raisins, (75 g)
Instructions
COMBINE honey with water, mustard and salt in a medium saucepan over high. Boil, then stir in dried fruits. Cook until fruit is slightly softened, about 2 min. Remove from heat and cool slightly.
SPOON into 4 clean 250-mL Mason jars, then apply lids. Keeps well, refrigerated, for up to 1 week. Reheat on stovetop, or microwave for 1 min. Serve with cheese and crackers.
Nutrition (per tbsp)
Calories 36, Carbohydrates 9g, Fibre 1g, Sodium 10mg.
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