Apricot And Cinnamon Jam
This low sugar apricot and cinnamon jam is Christmas in a jar
Makes enough for: 1 batch jam
Ingredients
- 200 g apricots, weighed after pip removed, and quartered
- 100 g fructose
- 5 mls ground cinnamon
- 5 g pectin
Method
- Place the apricots and fructose into a bowl and mix to combine
- Cover and place in the fridge overnight
- Put into a heavy bottomed saucepan with the cinnamon and pectin
- Bring to a boil over a medium to high temperature stirring occasionally
- Leave to heat to 102° Celsius before bottling into a sterilized glass jar
- Refrigerate once cool