We present to your attention the recipe for apricot JAM ON COCONUT SUGAR, tested the day before
- 1 kg apricot
- 150-200 g coconut sugar
- 1-1.2 tbsp. agar-agar
- a pinch of pink Himalayan salt
- 1 large lime
- 4-7 sprigs of fresh lemon thyme (lemon basil, lavender or 3-4 sage leaves) . You can also use dried spices – the same star anise, vanilla, cinnamon or clove. Of course, on request.
Preparation
- Wash the apricots, remove the stones.
- Cut the peel from the lime, cut the pulp into small cubes
- Chop or grate the coconut sugar from Masale
- Pour apricots, sugar and salt into a pan with a thick bottom, and give some time to release the juice. Put on a high heat.
- Stirring constantly, bring the apricots to a boil and immediately reduce the heat.
- Remove the foam and continue boiling the jam over low heat for 30-40 minutes, adding lime and herbs .
- 5 minutes before it is ready, remove the sprigs of herbs from the apricot jam (if there are any left – no problem) and add 1 full spoonful of agar-agar powder (adjust the amount of agar based on the thickness of your jam, but it is better do not overdo it).
- Mix everything thoroughly again.
- Pour the finished jam while still hot into jars sterilized in advance in the usual way, close immediately and leave to cool to room temperature.
A huge thank you to Anastasia Holoborodko for the original recipe, and special thanks to Anastasia and our customers for the high evaluation of Ceylon organic coconut sugar Masale!
