Almost time for apricot bottling again – hooray!!

Therefore it’s time to use up the last of the 2022 preserves. Pictured are three jars of stewed apricots I’ve had sitting on the bench for a while – in the light, so they have begun to darken, especially on the top.

They are still fine to eat though, the seal perfectly intact, the lids concave.

This coincided with needing a few more jars of apricot chutney. The preserved apricots were bottled without sugar, so I could just tip the required amount into a jam pan and add the rest of the chutney ingredients.

An hour or so later – several jars of delicious chutney. You wouldn’t know that it wasn’t made from fresh apricots.

Incidentally, there was a little too much puree by weight for the chutney, so I put the rest (about a third of a cup) into the slow cooker with some Osso Bucco slices. I didn’t know if it would work, but it made a delicious braise by adding just a little Worcestershire sauce, tomato sauce, salt and onion..

By the way, never underestimate the value of using your slow cooker in summer – no need to use the oven to overheat the house.

Now just waiting for this year’s apricot preserving frenzy to begin. Can’t wait.