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Apricot jam with honey and saffron | offadiet.com

Apricot Jam with Saffron and Honey

Recipe from Eleni@offadiet.com
Delicious homemade marmelade with a vibrant, summer color and aroma.
Print Recipe
Course Breakfast, Dessert, Snack
Cuisine Greek, Mediterranean
Categories Gluten-free
Total Time 35 minutes
Servings 1 medium jar
Calories 60 kcal

Equipment

  • Food processor
  • Medium saucepan

Ingredients
  

  • 1.1 pounds ripe apricots, peeled and without pits (500 gr.)
  • 1 cup honey
  • ⅛ tsp saffron powder
  • 2 tbsp fresh lemon juice

Instructions
 

  • Cut the apricots in small pieces. Place half of them in a food processor and process them until they become a smooth purée.
  • In a medium saucepan, place the apricot purée and the rest of the apricot pieces and add honey. Put the saucepan over low heat.
  • Once the boiling starts, you’ll see light orange foam forming at the surface, which will soon be gathered towards the rim. Use a spoon to carefully skim it off.
  • Add the saffron powder, stir slightly and let the jam boil for about 20 minutes, stirring occasionally. At the last five minutes, add the lemon juice and slightly stir. The jam may seem watery at the end of the boiling time but it will set even more while it cools.
  • Let it cool completely, transfer it to glass jars and refrigerate it.

NOTES

The recipe yields 1 medium jar approximately.
One tbsp of jam equals one serving.
Calories per serving: 60 Kcal