I rarely make my own lemonade. I’m an “eat your calories” girl instead of drinking them. To get a great lemonade, there must be sugar. And since I’m not an artificial sweetener fan, I use the real deal. I thought my kids were going to flip when they saw lemonade on the table and, in fact, they did.
I needed to look at this recipe from a different perspective. I am cutting down on food waste. You see, I canned A LOT of jam last summer. This was done without the expectation of moving again this summer. As our packing day approached, I still had many jars of jam left in my jam drawer (yes, that’s a thing). I was caught between saving my jars and using them for another time, or giving all the jam away. I decided I would try and find a few interesting ways to use the jam and save the jars for next year. It was a simple cost analysis.
Since jam is basically sugar and fruit, it makes total sense to use it in that capacity – in place of sugar and fruit. Lemonade is the perfect food hack.
This apricot jam was so amazing when I canned it last summer. It was a tart jam, which is one of the qualities I loved the most. It still had a good amount of sugar in it for preservation. And I always leave fruit bits in my jam, it’s just prettier that way.
So, essentially, this is a great way to use up jam that you’re done eating the traditional way. It’s a one for one swap. Usually, when making lemonade, you make a simple syrup of equal parts sugar and water. Instead of doing that, I just used a cup of jam. Yep, that’s a lot of jam. But when you add 8-10 cups of water, it gets a little diluted.
Try it with any jam, you’ll be so happy that you used up something in the fridge and you saved it from the trash.
- 1 cup apricot jam or preserves (you can use any flavor you want)
- 1 cup freshly squeezed lemon juice
- 8 cups of water
- 2 cups of ice
- mint for garnish (optional)
- Put everything in a pitcher and stir until the jam dissolves
- There will be little fruit bits at the bottom, so stir before serving
- Garnish with mint