Apricot Preserves

IMG_7616I used to make a ton of preserves every summer. We needed them to last a year, so we wouldn’t have to buy them at the store. Even before switching to a primal lifestyle, I became all too aware, of the 15 unnecessary ingredients in some preserves. The Pacific Northwest is a berry haven! I made preserves out of strawberries, raspberries, blackberries, mixed berries… you name it!

These days we don’t need preserves anymore… or well, we hardly ever need them. And making dozens of jars of them is a thing of the past. But every now and then, when I happen to bake a loaf of paleo bread, it sure is nice to have something to spread on in besides my beloved Kerrygold butter. So, yesterday, I made some apricot preserves. It was crazy easy, and it tastes really good. ๐Ÿ™‚


7 apricots (it’s what I had)
1 tbsp lemon juice
2 tbsp honey
half a packet gelatine


Cut apricots into quarters, remove pits.
Toss apricots in a small pot.
Cook for 20 minutes at medium heat, stirring frequently. After about 5 minutes add lemon juice and honey.
Now you should have no more big chunks left.
This is the tricky part. Gelatine powder, when thrown into preserves likes to stick together in chunks. So you want make sure, the preserves are really boiling (increase heat if you need to), and then add the gelatin powder super sparingly, stirring constantly. Add no more than a dash at a time. If you still get some clumps, you can remove them pretty easily. They’ll be visible. After you added half a package, stir for a couple more minutes.
Remove the preserves from heat, then pour into a mason jar, and cool in the fridge. Done!

Remember please, that due to the gelatin, the preserves will not be super soft, but they’ll spread very easily anyway. ๐Ÿ™‚ Enjoy!

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