Apricots are so delicious & juicy right now! Close relatives to peaches and nectarines; they’re full of beta-carotene which is responsible for the lovely colour.

Rich in many other antioxidants and phytonutrients nutrients whilst also being very low in calories so great for packing a nutritional punch in a healthy balanced diet.

The carotenoids and other phytonutrient compounds may help prevent age-related damage to your eyesight. including damage from the blue light emitted by phones and screens. 

They’re also a great source of the same nutrient compounds found in green tea which have a potent anti-inflammatory effect. Like all fruits and vegetables, apricots are rich in fibre which is great for digestive health and in apricots over 50% of the fibre content is soluble fibre, the type that can help lower cholesterol levels! So why not add them to your food order today and give them a try! Scroll down to see how you can use your Apricots!

Helen x

Apricot Jam

Apricot Jam is an all around winner. It has multiple uses for your meal times and can be used throughout the day for:

  • Breakfast topping on overnight oats or toast
  • Mixed into a fresh salad to add that sweet kick
  • Use as a chicken glaze/marinade for a summer bbq, we highly recommend chicken drumsticks

Ingredients

  • 1.2kg apricot, fresh, halved and pitted
  • 1.2kg white cane sugar, granulated or coconut sugar for a healthier option
  • lemon, juiced

Method

  • Layer the apricots and sugar in a large preserving pan, add the juice of the lemon and leave overnight
  • When you are ready to make the jam, place two or three saucers into the freezer beforehand – to check the set
  • Place the pan over a low to medium heat, and allow the sugar to dissolve slowly. As soon as the sugar has dissolved, turn the heat up and bring the jam to a rolling boil. Allow to boil for about 10-15 minutes, stirring it every now and then, until a set has been reached
  • After about 5 minutes, check for a set. Take one of the cold saucers out of the freezer, take the jam off the heat and place a teaspoon of the jam on the saucer. Allow it to cool for a few seconds then push it with your finger: if a crinkly skin has formed on the jam, then it has set. If it hasn’t set, boil it again for another 5 minutes and do another test
  • When you have a set, remove the preserve from the heat and allow it to settle for 5 minutes. Stir the jam and spoon off any scum before pouring it into the warmed sterilised jars. Seal while still warm and label the jars when cold

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