Recipe - Brandied Apricot Jam

2 cup Dried apricot halves, halved
2 One half cup Water
Juice and grated peel of
1 Orange
1 One fourth cup Sugar
One half teaspoon Almond extract
3 tablespoon Brandy or Congac

1) Combine apricots and water in a bowl, cover, and let stand overnight, or
until soft and well plumpedabt 12 hrs. 2) Combine apricots and their
soaking water in saucepan with the orange peel and juice and simmer for 5
min. 3) Add the sugar and bring to boil, stirring. Boil gently, stirring
often, until the mixture is thick and shiny anb begins to clear the sides
of the pan when stirred. While mixture thickens, be sure to stir it
continually but gently, so that the fruit does not burn or get squashed. DO
NOT ALLOW THE MIXTURE TO COOK DOWN TO A PUREE; it should retain goodsized
bits of apricot. This step will take abt. 30 min., but will vary. 4) Remove
the preserve from heat and stir in almond extract and brandy. 5) Ladle into
3 halfpint canning jars, prepared in usual manner and seal with sterilized
2 pc. screwon lids. 6) Cool and let mellow several weeks or more before
serving.

Yield: 3 halfpint jars Makes excellent gift !!!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini