Here is my Apricot Jam and Sauce recipe. I don’t use any pectin in this sauce/jam and I only make it in small batches when apricots are in season. I started making this as a jam but wound up using it as a sauce so often that I consider it both! Apricots are tart and delicious and this sauce/jam is good in both savory and sweet recipes. See how I mix in some prepared horseradish sauce to serve with my Coconut Shrimp. This is a versatile sauce/jam to have in your arsenal of recipes. Give it a try. Easy, delicious, healthy and fast!
To get started, wash and halve two heaping cups of apricots. Remove and discard the pits.
Add the apricots and water to a dutch oven or large pot and heat over medium high heat for 10 minutes until the fruit is very soft and starting to get mushy. Stir constantly to break up the fruit.
Turn the heat to medium-low and add the Lankato monk fruit substitute. Feel free to use your own favorite sugar substitute (Swerve works really well.) or use regular sugar if you wish. You won’t hurt my feelings. I just wanted this lightened up and free of extra sugar.
Let this cook for about 40-50 minutes until really thick and a jam-like consistency. Stir occasionally.
Let the sauce cool completely if you aren’t using immediately. Store it in a covered container in the fridge for up to two weeks. This recipe will yield about 1 1/4 cups of jam. I used it the next day to make my Apricot & Whipped Ricotta Breakfast Toast (yum) but this is great as a glaze on chicken or fish too.
If you like this fruit jam/sauce, try some of my other favorite fruit sauces, jams and sides.
Apricot Jam and Sauce
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Heaping cups of washed, halved fresh apricots (pits removed)
- ½ Cup of water
- ½ Cup of Lankato Monk fruit sugar substitute
Instructions
- Put the apricots and water in a stock pot and heat over medium high heat for 10 minutes until the fruit is very soft and mushy. Stir constantly to break up the fruit.
- Turn the heat to medium low, add the Lankato and sitr into the fruit. Let cook about 40-50 minutes more to really thicken. Stir occasionally.
- You can use this immediately as a sauce or let cool and store in a covered container in the refrigerator. This batch will yield 1 ¼ cups of thick sauce/jam. Enjoy in a variety of ways and be sure to check out how I use it in my Apricot & Whipped Ricotta Breakfast toast.
