Dried Apricot and Amaretto Conserve Recipe from The Gaslight Inn Bed and Breakfast, Gettysburg, Pennsylvania on the Internet Cookbook of 1st Traveler's Choice Travel and Lodging Directory of Bed and Breakfast, Country Inns, and Small Hotel. Traveler's Choice Travel and Lodging Directory of Bed and Breakfast, Country Inns, and Small Hotels. This jam is a favorite at the breakfast table at the Gaslight.
Guests use it on waffles, pancakes, scones, toast, muffins, and even right off the spoon.
It also makes a wonderful filling for spice or applesauce cake. 3 Tablespoons Amaretto liqueur 1 cup strained fresh orange juice Snip apricots into thin strips and combine them in a heavy, non-reactive saucepot with raisins and water. Add zest and heat mixture to simmering until very tender, about 15 minutes. Stir in orange zest and juice, and lemon juice and return to a boil. When saucer is held on edge, the surface of the jam should wrinkle.