I’ve been using this recipe for years, and it originally comes from “GI for the Whole Family” by Ulrika Davidsson. The method is almost ridiculously easy: soak the apricots, warm them up, then blend. That’s it.

One of the nicest things about this marmalade is that its sweetness comes naturally from the apricots, so there’s no need to add sugar. That said, it’s worth noting that many dried fruits are processed with added sugar, so there’s usually some already present. Still, it’s a far more wholesome option than most store-bought jams—and it’s even been approved by the toughest little food critic in the family.