Apricot jam on coconut sugar

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.


  • 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.
Apricot jam on coconut sugar
Apricot jam on coconut sugar

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!

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