It’s officially apricot season — make them last all summer long with homemade apricot sage jam. Sage brings out the sweetness of the apricots — perfect on toast, in a parfait, or on top of waffles or pancakes!
Makes 1 half-pint jar
- 10 small apricots, quartered
- 1/4 cup of organic cane sugar*
- 1/4 lemon
- 1/4 tsp salt
- 6-7 sage leaves, torn
*Depending on the sweetness of the apricots, more sugar might be needed. Just add 2 tbsp at a time until your desired sweetness is achieved! You can also substitute organic cane sugar with coconut sugar or brown sugar.
1. Add apricots, sugar, and salt to a saucepan. Squeeze juice from 1/4 slice of lemon into the saucepan and add lemon to the pan. Tear up sage leaves into the saucepan. Use a whisk to slightly mash up the apricots. Bring to a boil on medium high heat. Once the mixture starts to boil, reduce the heat and simmer for 10 minutes. Taste the jam to check the sweetness level and add additional sugar if needed. Mix often so jam does not burn on the bottom.
2. Once the jam is boiling with small bubbles and has a shiny “skin” layer on top, turn off the heat. Spoon into a glass jar and place a lid on top. Let cool and refrigerate. Stays good up to 3 months in the refrigerator.