Spicy Dried Apricot Jam
Spicy Dried Apricot Jam could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One portion of this dish contains about 3g of protein, 1g of fat, and a total of 318 calories. This recipe serves 3. For $3.27 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 215 people have tried and liked this recipe. It is brought to you by Healthy Green Kitchen. It works well as a rather pricey condiment. Head to the store and pick up dried apricots, thai chile pepper, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 51%, this dish is solid. Try Dried Apricot and Pumpkin Jam, Dried Apricot and Pineapple Jam, and Roast Pork Tenderloin with Spicy Apricot Jam for similar recipes.
Servings: 3
Ingredients:
*8 ounces dried apricots (you could chop them, but I didn't because I enjoy chunky textured jams; I used Enduring Sun dried apricots)
*2 tablespoons lemon juice (I used fresh, from an organic lemon)
*1/2 cup organic sugar (I used Madhava Organic Coconut Sugar)
*1 dried Thai red chile pepper, chopped fine- optional
*seeds scraped from 1 vanilla bean (or use 1-2 tablespoons of pure vanilla extract)
*3 cups filtered water
Equipment:
plastic wrap
bowl
stove
pot
Cooking instruction summary:
1. Place apricots in a medium bowl and pour the water over them. Cover with plastic wrap and let sit overnight. 2. Drain and reserve the apricots' soaking water. 3. Place the apricots in a pot on the stove with 1 cup of the soaking water and the lemon juice (I suggest using the rest of the "apricot nectar" as a mix-in for still or bubbly water- it's delicious). Add the sugar, the vanilla bean seeds, and the chile pepper and bring to a boil.4. Reduce heat to a simmer and cook, stirring occasionally, until the jam has thickened: 30-40 minutes.5. Taste the jam: you can add a bit more sweetener if you like; note that it may taste very spicy right now, but don't worry- the chile flavor will mellow out with time. Spoon into glass jars and store in the refrigerator, where the jam will last for at least a few weeks.
Step by step:
1. Place apricots in a medium bowl and pour the water over them. Cover with plastic wrap and let sit overnight.
2. Drain and reserve the apricots' soaking water.
3. Place the apricots in a pot on the stove with 1 cup of the soaking water and the lemon juice (I suggest using the rest of the "apricot nectar" as a mix-in for still or bubbly water- it's delicious).
4. Add the sugar, the vanilla bean seeds, and the chile pepper and bring to a boil.
5. Reduce heat to a simmer and cook, stirring occasionally, until the jam has thickened: 30-40 minutes.
6. Taste the jam: you can add a bit more sweetener if you like; note that it may taste very spicy right now, but don't worry- the chile flavor will mellow out with time. Spoon into glass jars and store in the refrigerator, where the jam will last for at least a few weeks.
Nutrition Information:
covered percent of daily need
