A Friendly Vegan

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Some days ago, a family member dropped by and brought a giant basket filled with homegrown Apricots. I love them! I like eat them natural, but I also love a good Apricot Jam to go with some toast in the morning, or with some homemade croissants.

I was overwhelmed at the amount – I could never eat those many before they went bad! That’s when my mom gave me the brilliant idea of making some Jam.

Here’s the deal: I searched online how to and all of them were filled with sugar even though it says “low sugar”. I want to avoid refined sugar at all costs.

The downside to this recipe is the fact it won’t keep for long. I know, I know, but that’s the price you have to pay for conservative and preservative free foods.

Let’s get to it, shall we?

You’ll need:

• 500 grams of seeded apricots;
• 1 Tablespoon of Maple Syrup;
  • ( I used this Maple Syrup , my favorite!)
• 100 ml water.

Steps:

1. Wash your Apricots thoroughly, preferably very ripe ones as they are sweeter.
2. Cut them in half and remove the seeds. I did not remove the skin but you can do so.
3. Cut the halves in 2 and place them in a saucepan or regular pan.
4. Add in the water.
5. Start by cooking them on low. This will take anywhere from 20 minutes to 45, as each stove is different. The apricots will release water as well.
6. Stir each 5 minutes, to prevent the fruit from sticking to the bottom.
7. When the mixture reaches a point when it looks a bit like puree with chunks, had the Maple Syrup, stir and let simmer for 5 more minutes.
8. Remove from the stove and let cool.
9. Next, place everything on a food processor to liquefy any chunks that may be left, or leave it as is if you like your jam chunky.
10. Pour the jam in a glass jar that has a tight fitting lid and store in the fridge – it’ll keep for around 2 weeks!

I like this Jam because it’s so good – tangy and sweet, healthy, and thick. After a few hours the jam will be a little harder, so don’t worry if it seems too watery. Enjoy!