- Serves: 4 pints Preserves
- Prep Time: 20 minutes
- Cook Time: 1 hour
- 8 c. Fresh Apricots, peeled & pits removed
- 6 c. Cane Sugar
- ½ c. Lemon Juice
- 4 (1 pint) Canning Jars & Lids (only if canning)
- 1 (16 oz.) package Pennyroyal Farm’s Laychee Goat Cheese
- 1 loaf Crusty Bread, sliced
To make the preserves, finely dice fresh apricots and mix with cane sugar and lemon juice in a large pot. Cook on medium-low heat for about 10 minutes to avoid scorching, then increase heat to medium high until at a rapid boil. Continue cooking, stirring frequently, until fruit has broken down and liquid has thickened, about 30 minutes. If canning, place jars in canner to sterilize and gently simmer tops to sterilize and soften the sealant. Using a funnel and a ladle, fill each jar with apricot mixture leaving about ½ inch of headspace; wipe away any mess and screw on tops loosely, then place into canner. Boil for about 20 minutes, then allow to sit for 24 hours before serving.
If not canning, allow apricot mixture to cool to room temperature before transferring it to a large, resealable container like a jar. Place in the fridge until chilled before serving. Preserves will keep in the fridge for about 30 days.
To serve, spread Laychee on a slice of bread and top with apricot preserves. Serve alone for an easy snack or appetizer, or serve with additional nuts, fruits, and cheeses for an elegant cheese tray.