Mustard Apricots with Rosemary
For more recipes like this, Join Maggie's Food Club
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.
500g fresh apricots cut in half and stone removed
375ml 1 1/2 cups Verjuice
375ml 1 1/2 cups water
3 tbspn caster sugar
2tspn yellow mustard seed lightly toasted
2 sprigs fresh rosemary leaves