WebMeasure the sugar into the work bowl of your food processor. Add in the orange peel and process until the peel is tiny specks. Doing this also pulverizes the sugar to “super fine” …
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WebLightly grease and flour 2 30 seconds. Add sugar and vanilla; beat until well mixture. Beat on low speed after each addition just plate; spread with preserves; top with …
This small batch low sugar apricot jam is made from scratch and is pectin free! Use it as apricot glaze on cakes or simply spread on toast. Wash, halve and pit the apricots. Throw them in a pot with wide bottom. Add the water and simmer for 10 minutes, stirring almost constantly. After 10 minutes, the apricots will turn into a mash.
I simply throw them in a large pot (make sure you choose a wide bottom pot) add water and cook them on medium-high until they are mushy. At this stage it’s important to stir them almost constantly. When the apricots turn into a mushy mixture, it’s time to reduce the heat to medium – low and also add sugar and lemon juice.
The best part about preserving apricots yourself is that you can contro the amount of sugar you use. Only a couple of tablespoons of apricots per jar will do. The preserved apricots will not be sweet, but perfect to use in desserts or cakes, where there will be sugar added anyway. HOW TO USE PRESERVED APRICOTS?
Apricots are actually quite low in carbs. In 100 g of apricots there is 9 g of NET Carbs. That’s less than in blueberries! I don’t recommend you to eat apricots everyday. But to put it in keto treats is actually very good. 1 TBS of this jam contains 1.8 g NET Carbs.