No-sugar Apricot Satin

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 lb dried apricot (about 2 1/2 cups)
• 2 cups orange juice, divided
• water, as needed
• 2 tablespoons lemon juice
• 1 (49 g) package no sugar needed fruit pectin (made by bernardin)
• 1/2 cup sugar substitute (like equal)

Recipe

• 1 fill boiling water canner with water; place 5 clean 1-cup mason jars in canner; boil 10 minutes to sterilize; in another saucepan, boil snap lids 5 minutes to soften sealing compound.
• 2 combine apricots, 1-1/2 cups water and 1 cup of the orange juice in a saucepan; bring to a boil, cover, reduce heat and boil gently 15 to 20 minutes.
• 3 transfer apricot mixture to a food processor or blender; puree and place in a glass measuring cup and add water to this puree to measure 4 1/2 cups total.
• 4 place in a large deep stainless steel saucepan with lemon juice and remaining 1 cup of orange juice.
• 5 gradually stir bernardin no sugar needed fruit pectin into fruit (do not add pectin all at once); stirring constantly, bring to a full rolling boil.
• 6 boil hard 1 minute, stirring constantly.
• 7 remove from heat.
• 8 dissolve equal in 1/2 cup water; add to fruit, stir for a full 2 minutes.
• 9 ladle jam into a hot sterilized jar to within 1/4 inch of top rim (head space).
• 10 using a rubber spatula, remove air bubbles and readjust head space to 1/4 inch.
• 11 wipe jar rim removing any stickiness.
• 12 centre a snap lid on jar; apply screw band just until fingertip tight; place jar in canner.
• 13 repeat for remaining jars.
• 14 cover canner; return water to a boil.
• 15 process (boil) 5 minutes.
• 16 remove jars.
• 17 cool, undisturbed, for 24 hours.
• 18 check jar seals (sealed lids curve downward).
• 19 if any jars have not sealed properly, store in fridge and eat promptly.