For the love of Apricots!
This additive free Apricot jam is something for everyone, not just witches! As witches, we aim to nourish our bodies with seasonal foods, free of additives while keeping the recipe easy and simple.
Between my apricot tree and my parents, there is always an abundance of apricots each year. Unfortunately, these magical little balls of goodness don’t grow during the winter or spring and aren’t ready to harvest until about January. So in order for me to enjoy the magic of apricots all year round, I need to preserve them by turning them into jam or stewing them!
Now, if you thought this was going to be a quick boil and be done method, you’re at the wrong witch’s blog. Everything I create, from medicine to food is done slowly. This recipe will take at least 6 hours to make. That does not mean you’re sitting at the stove for 6 hours. Once this magic is on the stove, you can walk away and come back to stir it every now and then.
Additive Free Apricot Jam Ingredients
This recipe will make around 2.5cups of jam or around 40 tbsp.
You’ll also need a stove, sharp knife, sauce pan with lid, a spoon and something to pop the jam into afterwards.
- 1kg of fresh apricots
- 1 tbsp of lemon juice
- 1 cup of water
- 2 tbsp of sugar/stevia (optional)
For this recipe, you do not have to add sugar of any sort. However, sugar will help the jam to last a little longer in the fridge or pantry if you’re planning on jarring it. I personally use stevia as my body isn’t currently a fan of carbs.
- Wash the apricots and pat them dry
- Cut the Apricots in half and remove the stone
- Put all Apricots into the pan and then pour in the cup of water
- Pop onto the stove and bring to a boil
- Once the water starts to boil, pop the lid on and bring the heat to a simmer
- After 1 hour, check the mixture and give it a stir. The apricots should start to go mushy
- Allow the apricots to simmer until the liquid is almost gone
- When your apricot mixture looks like puree, add the lemon juice (and sugar if you’re using any)
- Stir well and simmer for another 10 minutes
- When you’re happy with the thickness, turn off the burner and set aside to cool
The idea behind the long cook time and removing all the liquid is that it turns the apricots into a mushy paste. There is no need for fruit pectin and gelatine, the slow and steady method brings out the full sweetness of the apricots creating one of the greatest jams I’ve ever had!
Bring in the jam love!
Slather this jam on bread, your favourite cakes, scones with cream and mix it into yoghurt! This recipe will preserve your apricots all winter and spring so you can start all over again come summer. Another great way to utilise this jam is by adding a teaspoon to lemonade or soda water (with vodka for those that drink) for a refreshing summer drink. Or, if you’re not a fan of apricot jam, give it as a gift to someone.
I personally love jamming season as it always lands just before Lughnasa! Allowing me to give myself an excuse for stuffing my face with scones full of jam, butter and cream!