Instructions. Preheat the oven to 350 degrees. In a medium mixing bowl, use a whisk to mix the almond flour, baking soda, and salt. Add the eggs, sugar, buttermilk, lemon juice, and apricot …
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Embrace the sweet life — without all the sugar. Smucker’s sugar free fruit spreads are sweetened with Splenda® brand sweetener and have 80% fewer calories than regular jams …
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Put them into a saucepan or soup pot. Add enough water, to just have them float, or be barely covered. Season them with a pinch of salt and a squeeze of lemon. Bring to the simmer, and …
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Vanilla Apricot Jam: Stir 2 teaspoon vanilla extract or vanilla bean paste (highly recommended!) into cooked jam mixture after removing from heat. Almond Apricot Jam: Stir 1 teaspoon almond extract into cooked jam mixture after removing from heat. If you love apricots as much as we do, you have to try making this low sugar apricot jam.
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.
Freeze the fruit as soon as possible after it is harvested. Wash, halve, pit. Peel and slice if desired. If apricots are not peeled, heat in boiling water for 1/2 minute to keep skins from toughening during freezing. Cool in cold water, drain. Treat to prevent darkening. (See directions above.)
Freeze the fruit as soon as possible after it is harvested. Wash, halve, pit. Peel and slice if desired. If apricots are not peeled, heat in boiling water for 1/2 minute to keep skins from toughening during freezing.