You guys. This 4-ingredient sugar-free apricot jam is amazing! And it has no refined sugars in it, since I used maple syrup to sweeten it. And it’s sooo easy to make it! Just throw some diced apricots in a pot with a drizzle of maple syrup, lemon juice and cinnamon and a few minutes later you’ve got your very own sugar-free apricot jam.
Tips and tricks for the 4-ingredient sugar-free apricot jam:
-Since it has no refined sugars in it, this is not your typical jam to keep in the pantry, winter-is-coming-kind-of-thing. It does keep really well in the fridge though (up to 2 weeks). That’s if it lasts that long before you eat it all, cause mine didn’t…Oops!
-This is based on the same cooking method as the 4-ingredient sugar-free raspberry jam I made a few weeks back. You can find the recipe here.
-Considering it’s not a classic jam with loads of sugar, it won’t be as thick as a regular one.
-I used maple syrup, but you can use honey as well. If you find it too expensive, just use sugar instead.
4-ingredient sugar-free apricot jam
- 700 g aprciots pits removed
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- 1 cinnamon stick
- Wash the apricots and pat them dry. Take out the pits and cut the apricot halves in 4.
- Add all the ingredients in a pot and cook over medium heat, stirring occasionally until the mixture thickens.
- After 20 minutes, take the pot off the heat and let it cool. Pour in a jar and store in the fridge for maximum 2 weeks.