Small Batch Peach Preserves
Small Batch Apricot Preserves Recipe small batch perfect for the fridge or store in the freezer. Made with a bone broth colligen to thicken.
Servings 19 servings
Calories 23kcal
Equipment
Ingredients
Rehydrating Dried Apricots
- 1/4 cup dried apricots
- 1 cup boiling water
Small Batch Apricot Preserves
- 1 3/4 cup fresh aprciots
- 1/4 cup rehydrated chopped apricots recipe above
- 1/2 cup water
- 1/4 cup monkfruit sweetener
- 3 tbsp Dr. Axe Collagen
- 2 tbsp maple syrup
- 3 whole kernels from 3 apricot pits
Instructions
Rehydrating Dried Apricots
- First, rehydrate apricots place 1/2 cup of boiling water into dried apricots.1/4 cup dried apricots, 1 cup boiling water
- Second, leave in boiling water for 30 minutes.
- Pour out water.
- Lastly, 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.
Small Batch Apricot Preserves
- First, chop into small bites the fresh apricots and rehydrated dried apricots.1/4 cup dried apricots
- Second, add fresh apricots and rehydrated apricots into a pot with plenty of room to allow for boiling liquids.1 3/4 cup fresh aprciots
- 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.
- Next, combine monkfruit and collagen.1/4 cup monkfruit sweetener, 3 tbsp Dr. Axe Collagen
- Add water, monk fruit mixture, and maple syrup.2 tbsp maple syrup
- On medium heat bring ingredients to a boil.
- Finally, 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.
- Lastly, 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.
- 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.
Notes
| Nutrition Facts | |
|---|---|
| Servings 19.0 | |
| Amount Per Serving | |
| calories 23 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 8 mg | 0 % |
| Potassium 80 mg | 2 % |
| Total Carbohydrate 4 g | 1 % |
| Dietary Fiber 0 g | 2 % |
| Sugars 4 g | |
| Protein 1 g | 3 % |
| Vitamin A | 8 % |
| Vitamin C | 3 % |
| Calcium | 1 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 19servings | Calories: 23kcal | Carbohydrates: 4g | Protein: 1g