1 1/4 cups
0 hours 10 mins
1 hours 0 mins
1 hours 10 mins
½ Cup of water
½ Cup of Lankato Monk fruit sugar substitute
3. 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.
NOTE: 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 found 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 use it to glaze Salmon and 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!