Apricot & rosemary jam recipe

Ingredients

• 2 cups dried apricots
• sprig of rosemary
• 1⁄2 lemon
• 1–11⁄2 tbsp agave syrup

1. Place the apricots in a bowl and add enough water just to cover them. Put a plate on top of the bowl and soak overnight in the refrigerator. Before using the apricots, drain them over a bowl and reserve the liquid.
2. Using a large knife, coarsely chop the apricots. Then, mash them with a fork until they have a jamlike consistency.
3. Pick the rosemary leaves, and chop them finely. Juice the lemon. Stir the rosemary, lemon juice, and agave syrup into the mashed apricots. Spoon the jam into a jar with a screw-top lid and seal tightly. If you always use a clean spoon each time you take out a portion, the jam will keep in the fridge for 4–5 days.