Italian fig and apricot preserve

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PREP TIME

15 min

TOTAL TIME

15 min

* PLUS Serves: 4
Italian fig and apricot preserve

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
  • 9 g,
  • Fibre
  • 1 g,
  • Sodium
  • 10 mg.