*1.5kg apricots
*200ml apple juice
*1kg preserving sugar
*1 lemon
*finely chopped rosemary
Half, stone & chop the apricots. Put in a large pan with the apple juice. Bring to the boil then simmer for 10 minutes. Stir in the sugar & lemon over a medium heat until dissolved. Add the rosemary & boil 20 minutes until it reaches setting point. Skim & stir in a knob of butter. Cool for 10 minutes, then ladle into jars
Woke up, it was a Chelsea
morning, and the first thing that I saw
Was the sun through
yellow curtains, and a rainbow on the wall,
(Joni Mitchell)
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