Apricots are said to have originated in Armenia. The scientific name for Apricot is Prunus Armeniaca which means ‘Armenian Prune’. So it’s no wonder that my big Armenian husband loves any and everything related to apricots 🙂
Most store bought apricot jams, jellies and preserves contains loads of refined sugar that really detracts from the taste and the nutrition. Lucky for us, making fresh apricot preserves that are free of refined sugar is a really simple and quick process. You can add raw honey to taste, I’ve used 2 Tablespoons which is on the tart side, so feel free to adjust the sweetness to your taste.
How shall we enjoy our Apricot Preserves? Let me count the ways…
- Roll it up in a Coconut Flour Tortilla with some homemade Almond Butter
- Bake it into the fruity center of a Surprise Muffin
- Rub some on a piece of Grain-Free Flat Bread
- Mix it into this Faux Fried Chicken batter
- Rub some on a Walnut Raisin Roll
- Or serve it up on a slice of Almond Bread or Coconut Flour Bread!
This is a wonderful way to preserve fresh stone fruit that may be at that overly-ripe stage, on the brink of getting moldy. If you have a handful of fruit at that mushy stage then quickly make a batch of these preserves and you’ll get it to last another few weeks! Enjoy 🙂
- 8 ripe apricots, pitted and quartered
- 1 Tablespoon lemon juice
- ½ teaspoon lemon rind
- 2 Tablespoons raw honey (more to taste)
- 1 teaspoon powdered gelatin
- Wash, pit and quarter the apricots. Place in a small saucepan over medium-low heat for 10 minutes, stirring often. Once the apricots have broken up and are boiling, add the lemon juice, lemon rind and honey. Mix well and continue to boil for 4 minutes.
- Carefully sprinkle the gelatin over the top of the boiling apricots, mixing well to break up any clumps. Continue to cook for another 3 minutes after the gelatin has been worked into the preserves then remove from heat. Place in a jar and keep in the fridge. Enjoy!