Apricot and Prune Jelly

Name: Apricot and Prune Jelly
Yield: Serves Four
Ingredients: pinch of cinnamon; 300 ml/½ pint fresh, frozen or canned orange juice; 300 ml/½ pint fresh, frozen or canned orange juice; 300 ml/½ pint fresh, frozen or canned orange juice; 50 g/2 oz prunes; 50 g/2 oz dried apricots; about 2 tablespoons sugar; 1 tablespoon powdered gelatine

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

50 g/2 oz prunes
50 g/2 o

Dessert

Method

Put the prunes and apricots in a saucepan and cover with water. Let them soak for 2–3 hours and then simmer them gently until the prunes are soft enough for you to remove the stones and the apricots are tender. Keep the liquid that you cooked them in.

Put this liquid back into the saucepan and add sugar to taste and cinnamon. Stir until the sugar has dissolved. Measure the amount of thi