20 Minute Apricot Jam

apricot jam on an english muffinThis easy spread is delicious on toast, English muffins or corn muffins. It’s also wonderful stirred into oatmeal or plain yogurt.

2 cups dried apricots

1 3/4 cup apple juice (divided)

2 teaspoons arrowroot powder

pinch sea salt

Place apricots in small pan with 3/4 cup apple juice. Simmer about 15 minutes, or until soft and most of the liquid is absorbed. Puree in food processor or mash well with a spoon. Pour remaining 1 cup apple juice into pan. Add arrowroot and stir until dissolved. Turn heat to medium-low. Stir in apricot puree. Simmer 2 to 3 minutes, or until mixture is thickened. Cool and store in covered jar in refrigerator.

Yield: 2 cups

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