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.
, (168 g)
, (332 g)
1 1/2 cups
, halved (255 g)
dried cherries or
, (82 g)
, (75 g)
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.