Maggie Beer

Mustard Apricots with Rosemary

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Step 1: Lay the apricot halves neatly into the two #20 Fowler preserving bottles and set aside

Step 2: In a medium size pot, place the Verjuice, water, sugar & lemon zest over a high heat. Bring to the boil and allow to reduce for 5 minutes. Remove pot from the heat and set aside.

Step 3: Divide the yellow mustard seeds between the 2 jars, then place 1 sprig of rosemary into each bottle.

Step 4: Pour the Verjuice mixture over the apricots and fill until the apricots are covered with the liquid.

Step 5: Place the rubber seal around the top of the bottle and then place the lid and clip on top.

Step 6: Place the bottles into the Fowler Preserving unit and fill with hot water. Turn the unit onto 95C, once at temperature allow the bottles to cook for 30 minutes, then remove the bottles from the water and allow to cool.


  1. 500g fresh apricots cut in half and stone removed
  2. 375ml 1 1/2 cups Verjuice
  3. 375ml 1 1/2 cups water
  4. 3 tbspn caster sugar
  5. 2tspn yellow mustard seed lightly toasted

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