Salt Spring Wild ‘hopped Apricot’ Recipe

Prepare the Apricots

Wash the apricots thoroughly, cut them in half, and remove the pits.

Create Hopped Syrup

In a medium saucepan, combine water, sugar, and dried hops. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let steep for 15 minutes, then strain out the hops.

Cook the Apricots

In the same saucepan, add the prepared apricots and lemon juice to the hopped syrup. Cook over medium heat for about 10 minutes, or until the apricots are soft.

Add Pectin and Salt

Stir in the pectin and salt into the apricot mixture. Bring to a rapid boil for 1-2 minutes while stirring constantly.

Jar the Mixture

Pour the hot mixture into sterilized jars, leaving about 1/4 inch of headspace. Seal with lids.

Process the Jars

Process jars in a boiling water bath for 10 minutes to ensure proper sealing. Remove jars and let cool completely.

Serve

Once cooled, your Salt Spring Wild ‘Hopped Apricot’ can be enjoyed on toast, as a topping for desserts, or as a unique addition to cheese platters.