No-Cook Apricot Jam

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Prep Time: 
15 minutes prep + overnight soak time
Number of Servings: 
9 oz (4 mason jars)
Recipe Source: 

From The Gentle Art of Preserving by Katie and Giancarlo Caldesi ($29.95, Kyle Books, 2014)

Ingredients: 
  • 18 oz dried organic apricots, chopped into 1/2-inch cubes 
  • 2 c apple juice
  • Juice of 1 lemon 
  • 2 tsp honey
Directions: 
  1. Put apricots in a bowl, cover with apple juice, and set aside to soak overnight.
  2. The next day, add lemon juice and honey to apricot mixture and purée to a smooth paste with an immersion blender.
  3. Bottle into cold, sterilized jars and store in the fridge or heat-process by waterbathing using the hot-pack method for 10 minutes 
Notes: 

Keep no-sugar jams in the fridge or freezer, and only make small quantities because they don’t keep. If you want to store them for longer than 2 weeks, you should heat-process the jars afterward by waterbathing. Often no- and low-sugar jams are sweetened with apple juice and have no added sugar, although strictly speaking they shouldn’t be sold as jam unless they contain a certain percentage of sugar. Note that no-sugar jams do contain fruit sugars, so they are not suitable for diabetics.

Nutrition Info: 

Per serving: 21 Calories, 5 g Carbohydrates, 1 g Fiber, 1 mg sodium, ★ Vitamin A