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