Apricot, chamomile and vanilla bean “jam”

This is a raw version of jam, without the need for loads of sugar and stirring. The trade-off is that it is best eaten within the week of making it. Go scone crazy! Poh & Co. 2

Credit: China Squirrel

• makes

  300 g

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 cup organic, sulphur-free dried apricots (see Note)
• 500 ml (2 cups) Chamomile Citron tea (see Note)
• juice of 1 organic lemon
• 1 vanilla bean, split lengthways and seeds scraped

Resting time 1 hour

Instructions

Soak the dried apricots in the tea for 1 hour or until they have absorbed the liquid.

Place the apricots and any remaining tea, the lemon juice and vanilla seeds in a food processor and process until a smooth puree forms. Transfer to a jar, then seal and refrigerate.

Note

• Sulphur-free dried apricots and Chamomile Citron tea leaves can be found at good health food stores or gourmet grocers.

Photography, styling and food preparation by china squirrel.

Poh & Co. 2 Thursdays at 8.30pm on SBS.

View recipes and more from Poh & Co. on our program page.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.