8 ripe apricots, pitted and quartered
1 Tablespoon lemon juice
½ teaspoon lemon rind
2 Tablespoons raw honey (more or less to taste)
1 teaspoon powdered gelatin
Wash, pit and quarter the apricots.
Place in a small saucepan over medium-low heat for 10 minutes, stirring often. Once the apricots have broken up and are boiling, add the lemon juice, lemon rind and honey. Mix well and continue to boil for 4 minutes.
Carefully sprinkle the gelatin over the top of the boiling apricots, mixing well to break up any clumps.
Continue to cook for another 3 minutes after the gelatin has been worked into the preserves then remove from heat.
Place in a jar and keep in the fridge.
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