West coast road trip! Pick up some local apricots, pistachios, almonds, avocado honey, and citrus fruits to bottle yourself up some California. This conserve is based on Christine Ferber's nougabricot and is sure to be a favorite.
Chef Liz Schmitt has been making a version of this cherry-apricot chutney for several years. She tweaked the recipe, substituting honey for white sugar and using unsulfured dried apricots instead of sugared dried cherries.
End of season Apricots combined with local honey and ginger make for a beautiful jam - golden and spicy.This recipe is my own, using no-sugar needed pectin to turn down the sweetness and up the ginger and apricot flavours.
A step-by-step tutorial on how to make classic, lower-sugar preserves using fruit to sugar ratios and optional "flavor zing" add-ins that will convert just about any fruit into a creative and delicious jam.