Dark Apricot Preserve with Almonds
I love apricot preserve, and for once I can’t say that I am making it for any of the boys… It’s my treat, to be eaten with peanut butter on multigrain toast.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mason jar
Ingredients
- 500 g apricots dried (chopped into quarters)
- 60 g whole almonds (skin on, roughly chopped)
- 500 g dark soft brown sugar (or light brown, for a subtler caramel flavour)
- 3-4 lemons (juiced)
- big pinch salt
- 2 teaspoons vanilla extract
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