Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a delicious jam/preserves recipe that I came up when when I started limiting the amount of sugar I eat. It's delicious without added sugar or those nasty artificial sugars (sucralose, aspartame, etc.). I love this best on a slice of whole grain whole wheat toast with some butter. Refrigerate before serving.


Recipe Summary

10 mins
15 mins
30 mins
55 mins
25 servings


Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine apricots, xylitol, cinnamon, and lemon juice together in a saucepan. Bring to a boil, stirring constantly, and continue boiling until a thermometer inserted into mixture reads 220 degrees F (104 degrees C), 10 to 15 minutes.n

  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apricot mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.n

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.n

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.n

Nutrition Facts

66 calories; protein 0.4g; carbohydrates 23.7g; fat 0.1g; sodium 0.3mg. Full Nutrition