Raw-Preserved Apricot Jam

Raw-preserved apricot jam © kvalifood.com

Raw-preserved apricot jam requires no cooking. Dried apricots are soaked, blended, and stirred together with sugar and citrus — and the sugar dissolves on its own over a couple of days in the fridge. The result is a fresh, orange-yellow jam with a distinct apricot flavour.

Ingredients

Yields 3 jars

  • 225 g dried apricots
  • 3 1/2 dl water
  • 1 1/4 dl freshly squeezed orange juice
  • 1 lemon, juice of
  • 250 g sugar
  • 1/2 tsp preservative liquid

Directions

Soaking

Rinse the apricots and soak them in the cold water for about 6 hours.

Blending

Blend the soaked apricots to a smooth paste — or press them through a sieve.

Mixing

Stir the apricot paste together with the soaking water, orange juice, and lemon juice. Add the sugar and stir thoroughly.

Resting

Let the jam sit in the mixing bowl and stir occasionally until the sugar has dissolved. Then refrigerate.

Finishing

After 2–3 days the jam will have set and be lightly gel-like. Add the preservative liquid, stir, and pour the jam into clean jars — preferably with screw-top lids. Store in the fridge.

Notes

  • No heat in this recipe — the fresh fruit flavour is fully preserved
  • Shorter shelf life than cooked jams — use within 3–4 weeks, always store in the fridge
  • Screw-top lids are preferable to tying, as the jam is not heat-preserved
  • Fresh apricots can be used in season (May–August) — peel, stone, and blend them directly
  • Dried apricots are sweeter than fresh, so the amount of sugar can be reduced slightly when using fresh