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June 1, 2010

Apricot Preserves with Honey

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Apricot Preserves is a fun homemade recipe to make in the summertime.

Apricot Preserves made with Honey

This preserve recipe uses honey instead of sugar and the crushed pits help add additional flavor. You can also add vanilla bean or vanilla extract to bump up the flavor a bit.

Here are some other homemade jam recipes you might enjoy:

Strawberry Jam
Blueberry Jam 
Peach Jam 

Serves: Makes about 4 cups

Apricot Preserves

These preserves are made with honey instead of the traditional white sugar or corn syrup. A light colored honey such as a clover honey works best in this recipe.

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Ingredients

  • 4 8-ounce jars with lids
  • 1 cup honey
  • 1/4 cup water
  • 2 pounds apricots, halved and pits removed
  • 4 pits, crushed and wrapped in a piece of cheesecloth
  • 1 tablespoon lemon juice

Instructions

  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. 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.
7.8.1.2
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https://deliciouslyorganic.net/apricot-preserves/
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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gluten Free Recipes, Grain Free Recipes, Nut-free | 16 Comments

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16 Comments

  1. Maria

    June 1, 2010 at 3:34 pm

    I love that you used honey. Apricot preserves are always so good on whole wheat toast.
    to Maria" aria-label='Reply to this comment to Maria'>Reply to this comment
  2. allison [a for aubergine]

    June 1, 2010 at 10:19 pm

    So sweet! I love this post.
    to allison [a for aubergine]" aria-label='Reply to this comment to allison [a for aubergine]'>Reply to this comment
  3. Molly Chester

    June 1, 2010 at 7:37 pm

    Cool! Sounds like fun, and looks like deliciousness.One question - how do you seal your lid? Do you have to do anything special to extend shelf-life?Thanks Carrie!Molly
    to Molly Chester" aria-label='Reply to this comment to Molly Chester'>Reply to this comment
  4. Amanda @ easypeasyorganic

    June 3, 2010 at 10:52 am

    Love the use of honey, I've never tried that! Know where apricot jam is the yummiest? On hot buttered corn bread. Give it a go :)
    to Amanda @ easypeasyorganic" aria-label='Reply to this comment to Amanda @ easypeasyorganic'>Reply to this comment
    • Julie

      July 27, 2020 at 9:39 pm

      Why do you use the crushed pits? Just curious.
      to Julie" aria-label='Reply to this comment to Julie'>Reply to this comment
      • Deliciously Organic

        July 30, 2020 at 12:54 pm

        It adds more flavor. :)
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Amanda @ easypeasyorganic

    June 3, 2010 at 10:55 am

    Oh, and I'm so happy to have discovered your site! I think we've got similar interests ... and I really connected with how you came to organic through health reasons. I'll definitely be following along :)
    to Amanda @ easypeasyorganic" aria-label='Reply to this comment to Amanda @ easypeasyorganic'>Reply to this comment
  6. Deliciously Organic

    June 4, 2010 at 6:52 pm

    Molly: If you screw the lid on tight right after the hot preserves are poured in, it should seal. It did for me. :)
    to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  7. Deliciously Organic

    June 4, 2010 at 6:53 pm

    Amanda: I'm glad to have found your site too! We do have a lot in common!
    to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  8. Lynnette

    June 8, 2010 at 5:49 pm

    I bought apricots this week at the market so that I can make your preserves!!
    to Lynnette" aria-label='Reply to this comment to Lynnette'>Reply to this comment
  9. Kay

    April 30, 2012 at 8:38 am

    Great using honey! One question though - why do you cook the pits with the preserves?
    to Kay" aria-label='Reply to this comment to Kay'>Reply to this comment
    • Deliciously Organic

      May 1, 2012 at 10:20 am

      It gives the preserves extra flavor. I've heard of people using the pits to make extract too!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  10. Diane

    August 30, 2012 at 7:48 pm

    All recipes I have seen previously require pectin and a water bath to seal the jars. How long do yours keep without these steps?
    to Diane" aria-label='Reply to this comment to Diane'>Reply to this comment
    • Deliciously Organic

      September 10, 2012 at 12:47 pm

      This preserves keeps for a few weeks in the refrigerator, or you can use a water bath to seal the jars so they last longer.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Trackbacks

  1. What's the Difference Between Jam and Jelly? - Attainable Sustainable® says:
    July 24, 2019 at 7:13 pm
    […] Apricot Preserves [Deliciously Organic] […]
    to What's the Difference Between Jam and Jelly? - Attainable Sustainable®" aria-label='Reply to this comment to What's the Difference Between Jam and Jelly? - Attainable Sustainable®'>Reply to this comment
  2. Slow Cooker Sesame Ginger Chicken | Beauty and the Foodie says:
    June 2, 2020 at 11:16 am
    […] ⅓ cup unsweetened apricot or peach jam, or sugar-free apricot or peach jam for low carb, or homemade jam […]
    to Slow Cooker Sesame Ginger Chicken | Beauty and the Foodie" aria-label='Reply to this comment to Slow Cooker Sesame Ginger Chicken | Beauty and the Foodie'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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