The few days ago we had a friend stop by from his home village where his parents live, giving us huge bags of small apricots & a bag of mousmoula fruit – a small fruit that taste like mango. I thought, how are we going to eat all this fruit without going to waste? Well, I was planning to make Mexican Food that day so I improvised and made mousmoula salsa! I had to switch some ingredients around, but it worked out well & taste great! As for the small apricots, I thought I would try making my own homemade preserves as natural as possible.
I wasn’t crazy about all that sugar that is required to make preserves, about 1 1/2 cups on the average. I did a little research and found you may use honey instead using half the amount, or natural fairtrade dark brown cane sugar. I did not have enough raw honey so again I improvised.
The result is deliciously magnificent!!! Also, fruit preserves are naturally low in fat, sodium, and calories and have absolutely no cholesterol and are an important source of many vital nutrients, including dietary fiber, vitamin C, folate (folic acid) and potassium. Read more on health benefits on The Amazing Health Benefits Of Fruit Jam, Jelly & Preserves
Small Apricot Preserves
- Approximate 3 +/- cups of fresh apricots
- 2 Tbsp of fresh squeezed lemon
- Approximate 1 – 1 3/4 cups of filtered water – don’t make it too watery, just enough to cover the fruit
- 3 – 4 Tsp spoons of raw honey & 1 tsp of fairtrade dark brown cane sugar
- Cleaned and remove all the dark spots from skin, diced into small pieces with knife or food processor.
- Place the apricots in a pot, stir in the sugar, lemon juice and water. Bring to an almost boil, cover and cook on low for 2 hours, stirring occasionally.
- Uncover and cook on low, stirring occasionally, 1 to 2 hours longer or until the mixture has thickened.
- Ladle into clean “hot” glass jars. Store in the refrigerator for up to 1 month, or, for shelf storage at room temperature, be sure to boil jar(s) in hot water bath process for 15 minutes, pour preserves in hot jar(s), cover with clean sterile lid. Remove and place jar(s) upside down to create a vacuum to remove remaining air overnight.
Total cooking process: 4 hours (I made only one batch)
Related links: Recipes