Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes. Step 3 Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top.
Apricot Preserves are easy to make and capture the magic of summer fruit. The thyme and vanilla add a subtle layer of flavor to enhance the already fantastic apricot goodness. Pop a jar in the freezer so you can enjoy the summer flavors in the cold of winter. Combine the apricots, sugar, lemon zest, lemon juice, and thyme in a medium-sized bowl.
It’s perfect on a slice of keto bread or in a cake. Cook apricots on a high heat and stir for 10 – 20 minutes or until all the water disappears. After that reduce heat and cook it and stir until your jam is thick enough. Optional addition is to add low carb sweetener of your choice, lemon juice and some grass beef gelatin to make it thicker.
Place the apricots in a slow cooker. Stir in the sugar, lemon juice, and water. Cover and cook on high for 2 hours, stirring occasionally. Uncover and cook on high, stirring occasionally, 1 to 2 hours longer or until the mixture has thickened. Ladle into clean glass jars. Let the glass jars cool before sealing.