Sugar-Free Apricot Compote. It differs from jam and preserves because it has a low content of added sugars, and in our case 0%, it has a very homogeneous consistency and can be blended or not.

Perfect for spreading.
The compote can be used in the same way as jams and preserves,

for breakfast on bread and toast, with cheeses, to garnish cakes and desserts.
Firstly, the apricots must be very ripe, otherwise the compote will be sour.

You should prefer apricots from organic farming.
We will use the apple as the only preservative, as it contains “pectin” which is a natural preservative. Alternatively, you can use pectin 3:1

The apple acts as a natural sweetener and thickener.
Remember that for every kg of fruit used for the jam, about 300 grams of apples will be needed.
Finally, the compote is usually richer in fruit and lower in sugars.
Also Bimby recipe.

Ingredients

Let’s go shopping

2.2 lbs apricots (ripe, weighed without the pit)
10.6 oz apples (weighed peeled or alternatively 1 sachet of pectin)
2 tbsps lemon juice
1 tsp ground cinnamon (optional)
4.4 oz water

Tools

What we need to do the

Pot large
Jar glass with airtight lid
Immersion Blender

Preparation of Sugar-Free Apricot Compote

Traditional Recipe

Choose apricots from organic farming. Wash them thoroughly under running water, dry them well.
Remove the pit, then cut them into pieces and collect them in a bowl.
Take the apples, peel them, cut them in half, remove the core, cut them into pieces and add them to the bowl with the apricots, then drizzle everything with lemon juice and water and mix it very well.
Let it macerate for about 1 hour, so that the fruit releases its natural juices.
After this time, take the fruit mixture and pour it into a saucepan with all its juice.
Cook the compote on a very low heat for about 40 minutes, stirring occasionally. Watch for the moment it starts boiling, because it will foam up to the edge of the pot.
Stir continuously for three minutes, then lower the flame, without stopping stirring.
To see if it’s ready, put a spoonful on a small plate and turn it upside down, if it doesn’t drip it’s ready
Add the cinnamon 10 minutes before the end of cooking.
After the time has passed, decide if you want a compote without pieces, take an immersion blender and blend the preserve until smooth and creamy.
If you prefer fruit pieces, avoid blending the compote.
Now pour the still boiling jam into sterilized glass jars, and close them immediately.
To preserve them, put a pot with water on the stove, wrap the jars with towels and let them boil for 15 minutes to create a vacuum for sterilization.
Turn the jars upside down, and let them cool completely then store the apricot preserve in a cool, dry place.
Now Sugar-Free Apricot Compote is ready to eat or to be stored for up to 6 months.
Remove the pits from the apricots, cut them into wedges (about 0.8 inches) and set aside.
Peel the apples and cut them into thin wedges.
In the bowl, combine the apricots and the apple chunks, the lemon juice. Place the Varoma container (without lid) instead of the measuring cup, cook: 45 min./203°F/speed 1. Meanwhile, sanitize the jars with screw caps of 250 g
Continue cooking with the Varoma container on the lid instead of the measuring cup: 10 min./Varoma/speed 1.
Add the cinnamon 10 minutes before the end of cooking.
To see if it’s ready, put a spoonful on a small plate and turn it upside down, if it doesn’t drip it’s ready
After the time has passed, decide if you want a compote without pieces, blend at speed 5 for 15 sec. Otherwise, nothing.
Pour into sanitized jars. Close the jars and to preserve them, put a pot with water on the stove, wrap the jars with towels and let them boil for 15 minutes to create a vacuum for sterilization.
Turn the jars upside down and let them cool completely then store the apricot compote in a cool place
With the help of our friend Bimby, the Sugar-Free Apricot Compote is ready to eat or to be stored for up to 6 months.