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Apricot Preserve

Ingredients

2 pounds fresh apricots
3Ā 1/2 cups sugar

Preparation

  1. Step 1

    Wash and pit the apricots. Layer them, with sugar in between the layers, in a large bowl, and leave them overnight to macerate and release their juices.

    Step 2

    The following day, pour the contents of the bowl into a large pan. Bring to the boil very slowly, and simmer gently over medium heat for about 20 minutes, or until the apricots are soft and the juices reduced and thickened enough to set when tested on a cold plate. Stir occasionally, to prevent the fruit from sticking to the bottom of the pan and burning.

    Step 3

    Let the jam cool in the pan, then pour into clean glass jars and close tightly.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright Ā© 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsJamSpreadsApricotStone FruitFruitEasySimmerCookbooks
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