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High FODMAP
Apricot Preserves
Avoid during the elimination phase of the diet.
Apricot preserves concentrate cooked apricots with sugar to create a thick and sweet spread. Apricots naturally contain excess fructose and sorbitol, which accumulate significantly during the boiling and reduction process. Traditional jam-making methods also add lemon juice and pectin, both of which remain low-FODMAP and aid in setting the mixture. Commercial brands sometimes blend in apple juice or honey, further increasing the fermentable carbohydrate profile. Careful label verification and strict portion control are essential for digestive safety.
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No safe serving size
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sticky_note_2 Clinical Notes
Opt for preserves made primarily from strawberries or raspberries, which maintain lower fructose levels during processing. If using apricot preserves, limit intake to a thin layer and pair it with gluten-free crackers to buffer sugar absorption. Always choose varieties that rely on pure cane sugar rather than high-fructose corn syrup to minimize digestive load.
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Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.