My mother always made peach-apricot preserves when I was growing up. Anything with apricots was a big hit with her! This lovely little low-carb version for morning biscuits or toast took a grand total of <5 minutes to throw together! My mother cooked hers with pectin added, but for this version, all you need (besides the 3 ingredients) is a food processor/blender, and an index finger to push the ON button! Voilà, it’s ready! Be sure you are buying “no sugar added” dried apricots. I buy mine at Sam’s Club.
My mother would be amazed at how much easier it is to make this way. My, how the food processor has changes our lives nowadays. I actually got the no-cook idea from several Paleo websites I have visited lately, who were using this method with blueberries and blackberries. They, however, used chia seeds as the thickening agent, which I find visually off-putting. So I decided to see if I could use instead some glucomannan fiber as my thickening agent, which dissolves in liquid without being visible. I can’t wait to try this with pears and pineapple one day!!
This was so delicious! I didn’t even peel the nectarine, though the wee bits in it may bother you and you might prefer to do so with yours. I want the nutrients in the peeling as well. This recipe is not suitable until the higher carb fruits rung of the Atkins OWL carb ladder. You could also substitute 2 small peaches for the nectarine in this, but I would definitely peel those as the fuzzy peeling there might be unpleasant texture-wise. FYI glucomannan powder, a virtual pure fiber “carb wash”, I obtain on-line from Netrition.com.
UPDATE: This worked well with both blackberries and raspberries, but being the tart fruit they can sometimes be, I had to add 1 pkt. stevia to those batches. I used 6 oz. berries in each case, but found I needed to add 1 T. water as well. I suspect they have more natural pectin and could have used less glucomannan. FYI anytime a glucomannan mixture is too thick, just rapidly whisk in water 1T. at a time. That will fix that problem right up for you! Using 6 oz. fruit in all cases, the blackberry version makes about a cup (16T.) for .46 net carbs per tablespoon. The raspberry version makes about 1/2 c. (8T.) for 1.16 net carbs per tablespoon.
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection
6 oz. nectarine, seeded but not peeled
6 dried apricots
½ tsp. glucomannan powder (Konjac)
DIRECTIONS: Cut all the flesh off a large nectarine right into the bowl of your food processor/blender. Add the dried apricots and glucomannan fiber and pulse until the peeling of the nectarine (if left on) is very fine. Using a rubber spatula, scrape jam into serving bowl or lidded jar for refrigerator storage of any leftovers. ENJOY!
NUTRITIONAL INFO: Makes about 1 cup (16 T.). Each tablespoon has:
.05 g fat
3.43 g carbs, .28 g fiber, 3.15 g NET CARBS
.24 g protein
5 mg sodium