28 feb

Apricot Jelly

Mrs George Killen, Erricton, Burren Junction

SERVES 4

155 g (1 cup) dried apricot halves

500 ml (2 cups) boiling water

60 g caster sugar

1 tablespoon arrowroot

125 ml (½ cup) cold water

whipped cream, to serve

Place the apricots in a bowl and add the boiling water. Cover and stand for 1 hour, or until apricots are soft.

Transfer apricots to a saucepan and bring to a simmer, then cover and cook over medium heat for about 1 hour, or until very soft. Add sugar and stir to dissolve.

Combine the arrowroot and cold water in a bowl and stir until smooth. Add to the apricot mixture, stirring constantly, until mixture boils and thickens.

Spoon mixture into a 500 ml (2 cup capacity) jelly mould. Cool to room temperature, then refrigerate until firm.

Serve jelly with whipped cream.