Five-Spice Apricot Conserve

The benefit of a conserve made with dried fruit is that you can make it any time of year and it requires less prep than preserves made with fresh fruits. It also makes it ideal for gift-making and giving during the holidays. An underlying warm spice note with the sweet and tangy apricots and toasted almonds lends a touch of the exotic to this gorgeous sunny-coloured preserve. It has a soft set (softer than jam) and dresses up a plain biscuit, adds sparkle to rich, creamy cheeses or even enhances a slice of buttered toast.

1 lb (455 g) dried apricots, chopped 5 cups (1.25 L) water

¾ cup (175 mL) sliced almonds ½ tsp (2 mL) five-spice powder ¾ cup (175 mL) fresh lemon juice, from about 3 large lemons

3 cups (750 mL) granulated sugar

1 Combine apricots and water in a large pot. Cover and bring to a boil over medium-high heat. Remove from heat and let stand, covered, for 1 hour, until apricots are very plump and soft.

2 Meanwhile, toast almonds in a large, dry skillet, over medium heat, stirring constantly, for about 3 minutes or just until golden and fragrant. Transfer to a bowl and let cool completely.

3 Prepare boiling water canner, canning jars— five to six 1-cup (250-mL) or about eleven 1/2-cup (125-mL) jars—and 2-piece canning lids according to manufacturer’s directions. Place 2 plates in the freezer (to test conserve for doneness).

4 Remove lid from apricot mixture. Stir in fivespice powder and lemon juice. Bring to a boil over high heat (uncovered), stirring often. Reduce heat and boil gently, stirring frequently and gently mashing apricots with a spoon, for about 10 minutes or until apricots are starting to break down.

5 Gradually stir in sugar and return to a boil over high heat, stirring constantly. Boil, stirring often, for 20 minutes or until syrup is thickened. Stir in almonds; boil, stirring almost constantly, for 3 minutes. Remove from heat.

6 To test for doneness, spoon about 1 tsp (5 mL) conserve onto chilled plate. Return to freezer for 1 minute. Tilt the plate. When softly set, the conserve should flow slowly in 1 cohesive clump. The conserve will set up further once cooled. If it’s too thin, return conserve to the boil for 3 to 5 minutes (depending on how much thicker you want it) and test again.

7 Let conserve stand off the heat for 5 minutes, stirring often to distribute fruit and nuts.

8 Ladle into canning jars, leaving ¼-inch (5-mm) headspace. Wipe rims, place lids on jars and screw on band just until fingertip-tight. Let any partially filled jars cool, then refrigerate and use first.

9 Boil filled jars in boiling water canner for 10 minutes. Turn off heat, uncover canner and let jars stand for 5 minutes. Transfer jars to rack for at least 24 hours to set. Remove rings and wipe jars. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars that did not seal, and refrigerate conserve once opened.

Makes about 5½ cups (1.375 L)