Apricot Preserves Canning Recipe No Pectin Low Sugar

Apricot Jam No Pectin 3 ingredients Veena Azmanov

WebJul 23, 2017 · Alternatively, use the lid with screw-on rings that come with the canning jars. No Pectin Apricot Jam Recipe – low Sugar The …

Rating: 4.9/5(29)
1. Mark an X on the bottom of the apricots. Then, blanch them in hot water for 5 minutes. Peel and remove but do not discard the seeds/pits. Roughly chop the fruits and set them aside.Pro tip - Marking an X on the fruit helps to peel them easily as the skin shrinks when blanching.
2. Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
3. In a heavy bottom pan, combine the chopped apricots (and a few kernels), sugar, salt, and lemon juice. Also, add the star anise and cinnamon stick if using. Pro tip - If you are using fruits with skin on, let the fruits macerate in sugar and lemon juice for a few hours before cooking. This softens the skin considerably.
4. Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.

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Small Batch Low Sugar Apricot Jam Happy Foods Tube

WebJun 24, 2017 · Throw them in a pot with wide bottom. Add water and simmer for 10 minutes, stirring almost constantly. After 10 minutes the apricots …

Rating: 4.8/5(72)
1. Wash, half and pit the apricots. Throw them in a pot with wide bottom. Add water and simmer for 10 minutes, stirring almost constantly.
2. After 10 minutes the apricots will turn into a mash. This is the time to add sugar and lemon juice. Stir and simmer on low heat for 40 minutes or until it thickens and the apricots are completely mushy. This way there is no need to run the mixture through a sieve at all.
3. To see if the jam has thickened pour some of it onto a small plate that has been previously in the freezer. Let it cool down a bit. Now make a line through the jam with your finger. If the jam fills the space (the drawn line) it’s not quite thick yet so continue simmering. If it doesn’t, you can start filling your jars.
4. Pour or spoon the jam into jars leaving about 0.4 inch (1 cm) free from the top. Seal with lids, turn up-side down and let them cool completely.

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