RecipesPreserves, Marinades & Stock

Rooibos Honey Apricots
Edgar Osojnik

1 litre water
400 g (280 ml) honey
6 Rooibos tea bags
4 whole cloves
2 cardamom pods
1 cinnamon stick
500 g apricots, halved and stones removed


  1. Place all the ingredients, except the apricots, into a saucepan and bring to the boil.
  2. Add the apricots, reduce the heat and simmer until the fruits are soft but still whole. Remove from the heat and set aside to cool. Remove the tea bags.
  3. Pour the apricots and the liquid into sterilized glass jars and store in a cool dark place until needed.

Makes about 3 x 500 ml


Chilli Jam
Jaco Slabber

Serve this jam with canapés or with bobotie instead of chutney.
It is also delicious with cheese.

250 ml water
4 Rooibos tea bags
250 ml castor sugar
30 ml lemon juice
250 ml mixed chillies, sliced in thin strips
1½ gelatine leaves


  1. Place the water, Rooibos tea bags and sugar in a small saucepan. Heat gently, stirring until the sugar is dissolved. Remove the tea bags.
  2. Add the lemon juice and the chillies. Bring to the boil over a low heat, stirring continuously.
  3. Simmer until the chillies begin to appear translucent. Add the gelatine leaves and stir well.
  4. Remove from the heat and set aside to cool.

Makes 500 ml

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