This recipe has been supplied by Megan at Red Kitchen in Te Awamutu
I became a big fan of ‘confiture’ in France and when I rarely indulge in an almond croissant, it comes accompanied by this apricot jam. If you order one of our almond croissants at Red Kitchen, ask for it with the apricot jam and I will deliver it to you with a big smile on my face. A combination for the soul!!
2kg fresh apricots, cut in half and stone removed (in quarters if they are large)
500g dehydrated apricots, dried in quarters or cut in quarters
1.5kg pectin sugar
1 tbsp Heilala vanilla powder
zest of 6 lemons
1. Put fresh apricots, sugar and lemon zest in a pot and boil for 15 minutes until sugar.
2. Add the dehydrated apricots (these can be done in your dehydrator at home if you have an abundance of apricots, or store bought in a packet). Add the vanilla
3. Simmer for approx 10 minutes or until jam is set when you test it on a plate.
4. Pour into sterilised jars
Note: I also use the dehydrator to sterilise my jam jars.