Apricot Preserves

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I use this recipe in my Ambrosial Apricot Chicken. Apricot chicken needs apricot jam or preserves. There are some jams on the market that I could purchase that don’t use refined sugar but they are expensive. Some things are worth the price to me and some things are not. I went to a farmer’s market this week and they had the sweetest apricots. I thought these would be so tasty in an apricot jam. I love using fresh and local ingredients in my food. It just makes everything taste better. Yum! So my idea for apricot chicken was taking shape. I purchased a few. I didn’t feel like I had enough to make jam. So when I went to Costco and they had dried apricots I thought why not make a jam from fresh and dried apricots. Yep, that was what I did.

I could have used the same old recipe for my jam as my other jams but this time I did a little research. I learned from a video from Martha Stewart that you want to use the kernel from the apricot pit. Apparently, it’s an old French method. I am giving the link to her video. The rest is just me and my recipe for apricot preserves. Use with my LaRena’s Crusty European Style bread, Grain Free Garlic Crackers, Sage and Thyme Grain Free Crackers, Lemon Poppyseed Pancakes, pancakes, topping for Keto soft serve Vanilla Ice Cream,  Ambrosial Apricot Chicken along with Italian Seasonings.

*Notes: You can make these several days in advance, or up to a week in advance if you are using for Ambrosial Apricot Chicken. 1 tablespoon per serving. Nutritional facts are listed below.

Ingredients for Rehydrating Dried Apricots

1/4 cup dried apricots

1 cup boiling water

Rehydrate apricots. Leave in boiling water for 30 minutes. Pour out water. Pour another 1/2 cup of boiling water into the dried apricots. Let sit for 30 minutes then pour out water and add to fresh apricots below.

Ingredients for Apricot Preserves

1 3/4 cup fresh apricots

1/4 cup rehydrated apricots (recipe above)

1/2 cup water

1/4 monk fruit sugar

3 tablespoons Dr. Axe collagen

2 tablespoons maple syrup

3 kernels from 3 apricot pits

Chop into small bites the fresh apricots and rehydrated dried apricots. Add fresh apricots and rehydrated apricots into a pot with plenty of room to allow for boiling liquids. Take the apricot pits and place inside a paper towel or dish towel using a hammer or kitchen mallet and hit the pits until they are cracked. Pick out the kernels or pieces of kernels from the pits and add to the pot. Add water, monk fruit, collagen and maple syrup. On medium heat bring ingredients to a boil. Reduce heat and using a potato masher or the back of a spoon and mash the apricots. Simmer the preserves for 20 -30 minutes or until desired consistency. Remove from heat and allow to cool. Once cooled place preserves into a sterilized glass jar with a screw top lid. Place in the refrigerator. Preserves are good for 3 to 4 weeks. Makes approximately 1 1/2 cup. You can also process in a canner. If canning, follow canning manufacturer’s directions. Or you can store in a sterilized glass jar in your freezer for up to 9 months.