Another long-time favorite in our house, this is the jam that gets us through the winter, when we need something a little bright and sunshiny to get us through the dark.  Based on a recipe from The Carved Angel Cookery Book by Joyce Molyneux, this conserve is made from dried California apricots, which have more tartness than the Turkish varieties.  (Note: These apricots are treated with sulfur dioxide to retain their bright color; if you have sulfur dioxide allergies, you should probably pass this one by.  I have been trying to find an affordable source of unsulfured California apricots, so that this jam may be enjoyed by all.) It is further enriched with toasted hazelnuts and vanilla-infused brandy.  This jam is at its best when it is left to ripen for a month after bottling, but even freshly made, it still tastes rich and luscious.

Ingredients: Sugar, dried California apricots (contains sulfur dioxide), water, roasted hazelnuts, brandy infused with Mexican vanilla beans, lemon juice.