Apricot Ginger Preserves
Apricots and ginger make an intensely flavored jam with a vibrant yellow color.
Serve on biscuits or bagels for a delicious breakfast treat.
- 4 quarts water
- 1/2 cup lemon juice
- 4 1/2 pounds ripe apricots
- 1/4 cup
- 2 teaspoons grated fresh ginger
- 1 (1.75 ounce) package SURE-JELL*
For Lower Sugar Recipes Fruit Pectin
- 1 1/2 cups SPLENDA®
No Calorie Sweetener, Granulated
- Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water
canner half full with water; add jars and water to cover. Bring water to a boil,
reduce heat and simmer.
- Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer
until ready to use. Remove and drain jars and lids, one at a time, as needed for
- Combine 4 quarts water and 1/2 cup lemon juice in a large bowl; set aside.
- Fill a Dutch oven 3/4 full with water; bring to a boil. Immerse apricots for
20 seconds or until skins easily peel away; remove with slotted spoon and plunge
into ice water. Slip skin off apricots using a paring knife. Cut apricots in half;
remove pits. Place in the lemon juice and water solution to prevent browning; drain.
Place the apricots in food processor in batches; process until finely chopped. Measure
exactly 6 cups of fruit.
- Combine chopped apricots, 1/4 cup lemon juice, ginger, and pectin in a large
Dutch oven; stirring until pectin dissolves. Let stand 10 minutes.
- Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when
stirred) over medium-high heat. Boil 1 minute, stirring constantly. Remove from
heat; add SPLENDA® Granulated Sweetener, stirring until SPLENDA® Granulated Sweetener
dissolves. Skim off any foam with metal spoon.
- Ladle hot preserves immediately into prepared jars, filling to within 1/4 inch
of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling
water, if necessary.) Cover; bring water to gentle boil.
- Process 10 minutes. Remove jars and place upright on towel to cool completely.
After jars cool, check seals by pressing center of lid with finger. (If lid springs
back, lid is not sealed and refrigeration is necessary.)
- Store in a cool, dark place for up to 1 year. Once opened, store refrigerated
and use within 2 weeks.
Yield: 6 half-pint jars | Serves: 96
Prep Time: 1 Hour 30 Minutes | Cook
Time: 8 Minutes
Total Time: 1 Hour 48 Minutes
If using a pectin product with separate pectin and calcium packets, follow the
package directions to mix calcium water. Use 5 teaspoons pectin powder and 2 tablespoons
calcium water. Follow package directions for preparing recipe.
Reprinted with permission from
© McNeil Nutritionals, LLC.