Apricot and Hazelnut Conserve

Preparation info
  • Makes

    3.25 kg

    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

This luxurious winter jam, dotted with hazelnuts and laced with brandy, is an old favourite. It makes a welcome present – if you can bear to part with it.


  • 900 g/2 lb dried apricots
  • 450 g/1


Soak the apricots in 2.25 litres/4 pints cold water for 8 hours or overnight. Drain the water into a large pan and add the finely grated zest of the lemons, their juice and the sugar. Place over a medium heat and stir until the sugar has dissolved. Bring to the boil and simmer for 15 minutes.

Add the apricots and simmer gently for about 45 minutes until the apricots are just tender, but