There are **two kinds** of apricot preserves out there.
One is a jam-like product made from raw apricots that have been cooked down into a sweetened sauce.
This recipe calls for raw apricots, which means you’ll need to peel them before processing them.
What is an apricot preserve?
An apricot preserve is a sweetened sauce made from apricots.
It’s quite similar to peach preserves, but instead of peaches, we use apricots.
The apricots are prepared like grapes — they’re covered in sugar and then cooked down until most of their water has evaporated.
What is the difference between an apricot preserve and a jam?
A jam is a thick, spreadable dessert topping or filling, while a preserve is a thicker sauce that can be eaten out of hand.
A jam is made primarily of fruits, while a preserve is made mostly of fruit and other ingredients.
Jams are usually sweeter than preserves because they’ve had more time to cook down.
How do you make apricot preserves?
To make your own apricot preserves, you start by peeling your apricots (you may want to wear gloves for this step).
Then you cut the apricots into quarters, remove the pits, and place the pieces in a pan.
Add just enough water to cover the fruit and bring it to a boil over medium heat.
Once the water boils, reduce the heat and simmer until the apricots are soft, about 15 minutes.
Remove the apricots from the pan and allow them to cool completely.
Next, you add the apricots to a blender along with 1 cup of granulated sugar per pint jar.
You could also add up to ¾ cup of honey if you prefer.
Blend together until all of the apricots are broken down and the mixture is smooth.
Pour the apricot puree into the jars, leaving ½ inch headspace at the top.
Wipe off any excess puree and seal the jars immediately.
What is the best way to store apricot preserves?
If you plan to eat your apricot preserves within a few days, store them in the refrigerator.
If you don’t mind eating them after a week or so, you can keep them on the countertop for up to three months.
After three months, you should probably discard them.
Can you freeze apricot preserves?
Yes, you can freeze apricot preserves.
Just prepare them as directed above, but don’t process them in a blender.
Instead, process the apricots in a food processor and pour the puree into freezer containers.
Allow the apricot puree to cool completely before placing it in the freezer.
How long do apricot preserves last?
Once opened, an apricot preserve will stay fresh in the fridge for up to one year.
If you open a jar and find that it’s not quite as sweet as you remember, it’s possible that it’s getting old and needs to be discarded.
What are some uses for apricot preserves?
You can serve apricot preserves straight from the jar, but for something really special, try serving them on pancakes or waffles.
They’re great with cream cheese too!
You can also use them as the base for ice cream or sorbet.
For a savory dish, try spreading apricot preserves on toast, crackers, apricot chicken or bread sticks.
What are some recipes that use apricot preserves?
Blueberry Apricot Jam
Strawberry Rhubarb Jam
Baked Apple Butter
Cherry Peach Salsa
Apple Chutney
Apricot Jelly
Apricot Muffins
Pineapple Honeydew Sorbet
Are apricot preserves healthy?
No, but they contain only 2 grams of fat and 4 grams of sugar per tablespoon.
Plus, the high fiber content helps keep you full longer and prevents blood sugar spikes.
What is the nutritional value of apricot preserves?
The nutritional values per tablespoon:
Total carbs: 3 grams
Net carbs: 2 grams
Fat calories: 0 grams
Protein calories: 0 grams
Total cholesterol: 0 milligrams
Saturated fat calories: 0 milligrams
Trans fat calories: 0 milligrams
Polyunsaturated fat calories: 0 milligrams
Monounsaturated fat calories: 0 milligrams
Cholesterol total: 0 milligrams
Vitamin D: 0 IU
Calcium: 0 milligrams
Iron: 0 milligrams
Potassium: 7 milligrams
Copper: 0 micrograms
Zinc: 0 micrograms
Manganese: 0 micrograms
Selenium: 0 micrograms
Riboflavin: 0 micrograms
Niacin: 0 milligrams
Thiamin: 0 micrograms
Vitamin B6: 0 micrograms
Folate: 9 micrograms
Vitamin B12: 0 nanograms
Phosphorus: 11 milligrams
Carotene: 0 milligrams
Lycopene: 0 milligrams
Lutein + zeaxanthin: 0 milligrams
All information in this article is provided solely for educational purposes, and is not intended to diagnose, treat, or cure any disease or health condition.
Consult a physician or other licensed health expert if you feel you need medical advice.
What is the nutritional value of apricot preserves?
The nutritional values per tablespoon:
Total carbs: 3 grams
Net carbs: 2 grams
Potassium: 7 milligrams
Folate: 9 micrograms
Phosphorus: 11 milligrams
Fat calories, Protein calories, Total cholesterol, Saturated fat calories, Trans fat calories, Polyunsaturated fat calories, Monounsaturated fat calories, Cholesterol total, Vitamin D, Calcium, Iron, Copper, Zinc, Manganese, Selenium, Riboflavin, Niacin, Thiamin, Vitamin B6, Vitamin B12, Carotene, Lycopene, Lutein + zeaxanthin: 0 milligrams
Most interesting and comforting slow cooker apricot chicken recipe
Equipment
- 1 Slow Cooker
Ingredients
- 1 kg chicken thighs
- 1 onion
- 1 tablespoon garlic
- ½ tablespoon parsley
- ½ tablespoon thyme
- 400- gram apricot
- 400 ml apricot nectar
- 2 tbsp water
- 2 tbsp cornstarch
Instructions
- Take your slow cooker and add all the ingredients such as onion, garlic, apricot halves, apricot nectar, thyme and parsley and mix it properly.
- After that, add the chicken and ensure that it is covered in the Apricot sauce.
- After it is done, cook for 6 hours on low heat and remove the chicken from your slow cooker.
- Mix the water and cornstarch until it creates a paste, and pour into the slow cooker and mix it properly.
- Season it with pepper and salt as per taste, and return the chicken to your slow cooker.
- Now cook it on high heat for an additional 30 minutes until it becomes thick and hot.
- Now your dish is ready to serve and enjoy.
Video
Nutrition
I have a true passion for cooking and experimenting with new ingredients, and I have been creating and perfecting recipes for friends and family for years.
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