Jam has not yet set properly as it is hot off the stove.  It did set beautifully.

APRICOT JAM

Do you miss making your own jams?  It's very easy to make low-sugar jams with the pectin I suggest in this recipe.  Follow the link (highlighted text).  Imagine buttering rye crisp bread, low-carb crackers, low-carb English Muffins or a slice of fresh low-carb bread and spreading a teaspoon of this delicious jam on it.  The apricot jam is quite tart, so you could use less lemon juice if you want it less acidic.  My husband loves the apricot jam, and all of them really.  I used to make more jam when we lived in Canada, as the kinds of fruits one needs were more available in Canada than in the tropics. One gets different fruit here and the imported fruit such as apricots cost a small fortune.  So, to make this jam recently, I spent a small fortune...well, not really, but it wasn't inexpensive, that's for sure. Please be careful...the jam will be very hot!  Also, the pic above shows the jam hot off the stove...so the jam has not yet set properly.  It set beautifully by the way!

NOTE:  If you like you can double this recipe.  It works well either way!

6 cups chopped ripe apricots (1.5 L)

1 tbsp lemon juice (15 mL)

Sweetener to equal 3 cups sugar (your choice of no-carb sweeteners) (750 mL)
1 package No Sugar Needed Fruit Pectin (Sure Jell - Amazon) (49 g)

1 cup water (250 mL)

¹/₂ tsp butter (2 mL)

In 9 x 13-inch (23 x 33 cm) glass baking dish, cover six 1-cup (250 mL) jars, lids and rings, a large long-handled spoon and a pair of tongs with boiling water to sterilize. In large kettle or pot, place aprictos.  Stir in lemon juice.  Add sweetener and stir in well.  Stir in pectin gradually. Stir in water.  Cook over medium high heat and as fruit softens, mash with potato masher (fruit will mostly still be in tiny chunks). Bring to full rolling boil, stirring constantly.  Add butter.  Boil 1 minute.  Remove from heat.  Skim off any foam with long-handled spoon. I often start skimming off the foam while the jam is coming to a full rolling boil.

Carefully pick up jar with tongs and tip water out.  Place jar on saucer and spoon hot jam to within ¹/₂-inch (1 cm) of rim.  Pick up lid with tongs; place on jar.  Pick up ring with tongs and screw on jar tightly, using a clean dish towel. Allow to cool.  Refrigerate up to 1 year or freeze for much longer storage.

Yield:  4¹/₂ cups (1.125 L)

1 tsp (5 mL) per serving

3.4 calories

0.1 g protein

0.0 g fat

0.1 g fiber

0.6 g carbs

Variations:  Strawberry Jam:  Use 8 cups (2 L) frozen unsweetened strawberries and 2 tbsp (25 mL) lemon juice. Let the strawberries thaw slightly, so that you can slice them to measure (will get a finer-textured jam), if desired, however, I have made the jam with whole strawberries mostly and just measure the cups approximately.  You mash them in any case, while they cook. (0.6 g Carbs)

Strawberry-Rhubarb Jam:  Use 6 cups (1.5 L) frozen unsweetened strawberries and 2 cups (500 mL) frozen unsweetened, chopped rhubarb, 1 cup (250 mL) water plus 3 tbsp (45 mL) extra water. Omit lemon juice.  Chop rhubarb as it cooks and softens. (0.6 g Carbs)

Raspberry or Blueberry Jam:  Use 8 cups (2 L) frozen unsweetened raspberries or blueberries, in addition to, 1 tbsp (15 mL) lemon juice. (Raspberry: 0.6 g Carbs)  (Blueberry:  0.8 g Carbs)

Peach-Nectarine Jam:  Use 4 cups (1 L) chopped ripe peaches and 2 cups (500 mL) chopped ripe nectarines and 3 tbsp (45 mL) lemon juice. (0.7 g carbs)

Helpful Hints:  If you’re unable to find the particular pectin which is to be used with low-calorie sweeteners, then use light pectin and stir in 1 envelope (15 mL) gelatin softened in 2 tbsp (25 mL) water at end of cooking.  Use jam fairly quickly after opening, like within 2 weeks or so (if you prefer use the smaller canning jars - half pint jars).  It should last about 1 month in the refrigerator.  You can freeze the jam for up to a year or longer. There is also a brand called Bernardin that makes No Sugar Needed Pectin (CLICK HERE).