Prep 24 hrs
Cook 18 mins
Slightly modified from Canning and Preserving Without Sugar by Norma M. MacRae.
- 1 lb dried apricot
- 1 cup white grape juice
- 1 (12 ounce) can apple juice concentrate
- 2 tablespoons lemon juice
- 1 lemon, seeded & chopped
- 1 teaspoon cinnamon
- 1⁄2 teaspoon clove
- 1⁄4 teaspoon allspice
- 1 dash salt (optional)
- Soak dried fruit overnight in fruit juices.
- If this does not cover the fruit, add enough water to cover.
- Next day, add chopped lemon [I usually add the lemon zest, juice, and pulp but not the entire lemon].
- Place in blender to soften hard pieces.
- Cook over low heat until fruit tastes cooked, about 8 minutes, stirring often.
- Add spices& simmer until thick, about 10 minutes longer.
- Pour into hot, sterile 1/2 pint jars, leaving 1/2 inch at top.
- Cap with hot, sterile lids.
- Process in boiling water bath for 5 minutes after water returns to boiling.
- If any jars fail to seal, refrigerate& use within 10 days or freeze.
My husband and I acquired this recipe for our diabetic father. We did add additional cinnamon because we love that autumn flavor. It's easy to make and tastes WONDERFUL. However, it is important to note two things. One, THIS IS NOT A SUGAR FREE RECIPE. It's a NO SUGAR ADDED recipe. This is a very important distinction when working with diabetes. Fruit naturally contains a significant amount of sugar. Two, remember to remove the cloves before canning or serving. Whole cloves were not meant to be digested. They just add flavor while cooking.
Made this recipe and was looking forward to a nice apricot flavour and all I can taste is the lemon. I find that the lemon overpowers the other spices as well as the apricots. I don't know if I did something wrong. I added the whole chopped lemon. Help!!!