Apricot Preserves
Apricot Preserves is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. One portion of this dish contains around 3g of protein, 1g of fat, and a total of 367 calories. This recipe serves 4. For $2.06 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 114 people have tried and liked this recipe. This recipe from Deliciously Organic requires apricots, honey, jars, and pits. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a good spoonacular score of 54%. Try Chicken Apricot Preserves, Apricot-Citrus Preserves, and Apricot & Maraschino Cherry Preserves for similar recipes.
Servings: 4
Ingredients:
2 pounds apricots, halved and pits removed
1 cup honey
1 tablespoon lemon juice
1/4 cup water
4 8-ounce jars with lids
4 pits, crushed and wrapped in a piece of cheesecloth
Equipment:
baking sheet
oven
cheesecloth
pot
Cooking instruction summary:
Preheat oven to 230°F and adjust rack to middle position. Wash jars and lids with soap and water and place them on a large baking sheet. Place jars and lids in the oven. Bake for 10 minutes until jars and lids are completely dry. Carefully remove from the oven and set aside.Heat honey and water to a boil in a large non-reactive pot (such as enameled cast iron, or stainless steel). When mixture comes to a boil add half of the apricots and pits wrapped in cheesecloth. Simmer mixture until the apricots just begin to soften. Stir in the remaining apricots. Simmer for an additional 30 minutes until all of apricots have softened and are falling apart. Stir in lemon juice, remove the pits wrapped in cheesecloth, and remove from the heat. Spoon hot preserves into jars and seal tightly with lids. Cool to room temperature and store in a cool, dark place. Once a jar of preserves has been opened, store it in the refrigerator.
Step by step:
1. Preheat oven to 230°F and adjust rack to middle position. Wash jars and lids with soap and water and place them on a large baking sheet.
2. Place jars and lids in the oven.
3. Bake for 10 minutes until jars and lids are completely dry. Carefully remove from the oven and set aside.
4. Heat honey and water to a boil in a large non-reactive pot (such as enameled cast iron, or stainless steel). When mixture comes to a boil add half of the apricots and pits wrapped in cheesecloth. Simmer mixture until the apricots just begin to soften. Stir in the remaining apricots. Simmer for an additional 30 minutes until all of apricots have softened and are falling apart. Stir in lemon juice, remove the pits wrapped in cheesecloth, and remove from the heat. Spoon hot preserves into jars and seal tightly with lids. Cool to room temperature and store in a cool, dark place. Once a jar of preserves has been opened, store it in the refrigerator.
Nutrition Information:
covered percent of daily need
