Kayisi reçeli

Kayisi reçeli

Apricot jam

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
360g dried apricots
1 lemon, juiced
660g sugar
60g almonds, blanched and split, (optional)

Method

  1. Wash the apricots very well in cold water. Chop into small pieces and place in a bowl with 750 ml cold water. Leave to soak for 12 hours.
  2. Put the fruit and the soaking liquid in a preserving pan. Add the lemon juice and bring to the boil. Cover and boil gently for 30 minutes, or until the apricots are very soft.
  3. Add the sugar and stir to dissolve. Return to the boil and boil quickly, stirring often.
  4. Boil for 15 minutes, then test a little jam on a cold saucer. Draw a finger across the surface of the cooled jam — it is ready when the surface wrinkles. (Remember to remove the jam from the heat while testing.) Return to the heat if necessary and test the jam again after another 5 minutes.
  5. Stir in the almonds, if using.
  6. Cool the jam a little, then ladle into hot, sterilised jars.
  7. Seal while hot and store in a cool place.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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