Apricot Jam with Stevia

Orange coloured jam with delicious apricots and Stevia for all those who either by choice or for particular nutritional reason do not want or can not consume sugar.
So apricot jam, and if it is organically grown without poisonous sprinkling even better. With the strong presence of the orange, the ginger and the apricot.
The process is very simple and is done in a short time, sealed in sterilized jars and keep for winter the delicious summer fruit, full of sun!
Yours

work: 20′

time: 2h:20′

very easy:

Ingredients (∼3 jars of 250g -8.8oz-) 700g (1.5lbs) apricots, net weight 180g (6.3oz)Stevia-truvia 1 orange, large 1 piece fresh ginger ∼3cm (1.2in), finely chopped 5 apricot kernels	Wash the apricots, remove the seeds and chop into 6 or 8 pieces, depending on their size. Take a heavy pan, lay the apricot halves, sprinkle with half the Stevia.	Spread on a second layer the remaining apricots and sprinkle with the rest of Stevia. Cover the pot and let stand for 2 hours or overnight in the refrigerator.
After 2 hours we put the pot over medium heat to boil and chop the flesh of the orange and the ginger cleaned. From the inside of the orange peel remove and throw away the white flesh. Cut the peel into sticks.	Add all the finely chopped ingredients in the pot. Break the seeds, remove the seeds and peel. Pressing the mash with the blade of a knife or rub on a small grater and add to the jam. It gives a hint of bitter almond.	Let it boil for 25'-30' stirring from time to time, and if necessary add a little water during cooking. Stevia does not need skimming. When the jam is ready, remove from heat and fill sterilized jars as it is hot.

If you do not want to use stevia replace with 350g (12.3oz) sugar. Otherwise, the procedure is the same.
The amount of sugar depends on how sweet is the fruit itself.

Do not throw away the pits of apricots, to help in making our own homemade liqueur Amaretto.

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Author:Zambia G. Sifaki