Thursday, December 16, 2010

Kalyn's Kitchen Picks: Smuckers Sugar-Free Apricot Preserves

These Smucker's Sugar-Free Apricot Preserves are an ingredient I've used a few times in the last couple of months, and I love the way they add just the right amount of apricot flavor to a sauce or glaze without adding a lot of extra sugar.  They're certainly worthy of being selected as one of my Kalyn's Kitchen Picks just for that reason alone, but there's another reason I'm choosing them as a pick right before Christmas.

Thumbprint cookies!  When I thought about it, I realized that using these preserves (or one of the other Smucker's flavors) in thumbprint cookies would be a perfect use for this product.  I haven't made thumbprint cookies myself (yet!) but see below for some recipes where I think these preserves would be great.

Recipe Ideas from Kalyn Using Smucker's Sugar-Free Apricot Preserves:
Apricot-Glazed Carrots with Ginger and Curry
Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce
Stir-Fry with Pork and Veggies

Thumbprint Cookie Recipes Where You Could Use Smucker's Sugar-Free Apricot Preserves:
(Recipes from other blogs may not be South Beach Diet friendly; check ingredients.)
Gluten-Free Brown Sugar Thumbprint Cookies from Gluten Free Goddess
Honey-Sweetened Thumbprint Cookies from 101 Cookbooks
Jammin' Sugar Cookie Thumbprints from Two Peas and Their Pod

Blogger Disclosure:
I purchased this product myself and Smuckers has no idea that I'm writing about their product.  (Everything featured on Kalyn's Kitchen Picks is a product I've tried myself and loved. Nearly all of these are products I've first tried when I purchased it myself; some are things I've used for many years. If I ever feature a product I first tried as a sample, I will always disclose that information, and you can be sure I won't be writing about anything unless it's something I would have happily purchased myself.)

See the list of other Kalyn's Kitchen Picks if you'd like to see what other products I've liked well enough to feature them on the blog.
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Posts may include links to my affiliate account at, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

More to Chew On:


  1. I have some of that in my fridge right now! I love it! Good pick Kalyn.

  2. I love when bloggers share favorite ingredients with each other. Thanks for this & the recipe links too.

  3. I'm so glad people don't think is a silly thing to feature for a pick. It's such a useful ingredient if you're avoiding sugar.

  4. This apricot preserves would be great for making apricot chicken. I mix together apricot preserves, onion soup mix, and french dressing and pour it onto chicken. Then I bake it in the oven covered with foil at 350 degrees for 1 hour. Makes a great simple weeknight meal and so yummy

  5. Kalyn, I've never used this one but I absolutely love Polaner jam with no sugar added and sweetened only with fruit juice.

    Thanks for sharing this, Kalyn. I strive to avoid sugar as well.

  6. Mmm I'm a big fan of Smuckers sugar free red raspberry. They are a super good brand!

  7. Great pick! DH and I are both diabetics and I keep this in the fridge-Strawberry for DH and Apricot for me as I like the tartness. I like Shirah's idea of using it as a glaze on chicken.

  8. My mom used to make that apricot chicken, and you could definitely use this for that recipe.

    I have tried the Polaner jam too, but this has quite a bit less sugar. That brand would be good for people who don't want Splenda though.

    Sounds like I need to try the red raspberry flavor!

  9. I love apricot preserves. Love that this one is sugar free! Thanks for including my cookies. I will have to try them with this brand.

  10. I just made some Cornmeal Pepper Jelly thumprint cookies and would love to try them with the apricot jelly!

  11. Would this be acceptable for phase 1? Thought of using it to make a chicken salad.

  12. Jess, I think you'd have to consider it phase two, because there is natural sugar in the fruit. (That said, a tiny amount probably wouldn't hurt too much on phase one.)


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