Lunch: Apricot Jam Recipe with Noyaux, Spices and Bourbon

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Apricot Jam Recipe with Noyaux, Spices and Bourbon

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

7 cups apricots, coarsely chopped, pits reserved
5 cups sugar
1 lemon, cut in slices
5 to 7 black peppercorns
1 to 2 cardamom pods, cracked
2 to 3 cloves
1/2 stick cinnamon
1/4 cup bourbon

Instructions

In a large, heavy, nonreactive pot, mix the fruit and sugar, and let stand to macerate at least 20 minutes, up to 24 hours.
With a nutcracker or a hammer, crack open several of the reserved pits and remove the kernel from within. On a square of cheesecloth (approximately 6-inch square), place the noyaux and spices, and tie up the corners tightly to form a sachet.
Place the macerated fruit over medium heat until all the sugar is dissolved. Add the lemons and the sachet. Raise the heat to high, stirring frequently to prevent burning.
When the jam reads 220 degrees F on a candy thermometer, cook one minute longer, turn off the flame, add the bourbon, stir well to combine and let the jam stand for a few minutes. Remove the sachet and lemon slices.
Pour into sterilized jars and process via the standard water-bath canning method.

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