No-Cook Apricot Jam
From The Gentle Art of Preserving by Katie and Giancarlo Caldesi ($29.95, Kyle Books, 2014)
- 18 oz dried organic apricots, chopped into 1/2 inch cubes
- 2 cups apple juice
- Juice of 1 lemon
- 2 tsp honey
- Put apricots in a bowl, cover with apple juice, and set aside to soak overnight.
- The next day, add lemon juice and honey to apricot mixture and purée to a smooth paste with an immersion blender.
- Bottle into cold, sterilized jars and store in the fridge or heat-process by waterbathing using the hot-pack method for 10 minutes
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.
21 Calories, 5 g Carbohydrates, 1 g Fiber, 1 mg sodium, ★ Vitamin A