French-Style Apricot Preserves Recipe

| 6/2/2016 10:27:00 AM

Tags: jams, jellies, condiments, fruit, food preservation, recipes, Texas, France, Wendy Akin,


The inspiration for my Apricot Preserves came from Patricia Wells’ lovely book,The Provence Cookbook. Alas, apricots bloom too early to grow successfully in Texas, so I have to buy them. When fresh apricots first appear in markets, I bring home a big bag of the prettiest ones I can find and make my preserves and the bonus recipes that follow.

Apricots are easy to work with, as they don’t need peeling and the pits are easily removed.

This jam has a much lower percentage of sugar than the usual. I’m not a professional nutritionist, but I can do math and it came up to about 25 calories per tablespoon, as opposed to the 40 to 50 calories for conventional recipes.

Apricot Preserves Recipe

Makes 8 half-pint jars


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