Apricots are said to have originated in Armenia, and the scientific name for apricot is Prunus armeniaca, which translates to “Armenian prune.” So it’s no wonder that my Armenian husband loves any and everything related to apricots.
Most store-bought apricot jams, jellies, and preserves contains loads of refined sugar that actually detract from the naturally sweet-and-tart flavor of apricots, not to mention their nutrition. Lucky for us, making fresh apricot preserves that are free of refined sugar is a really simple and quick process.
It’s also a wonderful way to preserve fresh stone fruit that may be at that overly ripe stage, on the brink of getting moldy. If you take a handful of fruit at that mushy stage and make a batch of these preserves, you’ll get at least another few weeks out of it (if you don’t eat it all sooner).
How shall we enjoy our Apricot Preserves? Let me count the ways . . .
› Roll it up in a COCONUT FLOUR TORTILLA or COCONUT FLOUR CREPE with some homemade ALMOND BUTTER.
› Slather some on a piece of NAAN BREAD, ALMOND BREAD, or a WALNUT RAISIN ROLL.
Feel free to adjust the sweetness to your taste. I call for 2 tablespoons honey, but if you think the preserves still taste a little tart, add either more honey or a little liquid stevia.
Note: Blending your own Almond Butter at home is super easy if you have a food processor. Combine 3 cups roasted, unsalted almonds in your food processor with ¼ teaspoon sea salt and 1 tablespoon coconut oil. Blend until creamy, and have some patience—this could take up to 10 minutes. Now to make an Almond Butter and Apricot Sandwich . . .
8 ripe apricots, pitted and quartered
1 tablespoon lemon juice
½ teaspoon Lemon Zest
2 tablespoons raw honey
1 teaspoon powdered gelatin
Put the apricots in a small saucepan over medium-low heat. Cook for 10 minutes, stirring often. Once the apricots have broken up and their released juices start boiling, add the lemon juice, lemon zest, and honey. Mix well and continue to boil for 4 minutes.
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 the heat. Taste the preserves, adjusting the sweetness as desired. Store the preserves in a sealed container in the fridge for up to 10 days.