Turkish cuisine · Breakfast & Eggs

Apricot Jam

Halved apricots, sugared overnight and cooked into a golden jam with whole fruit pieces.

Ingredients · for 8 servings

• 1 kg apricots
• 750 g sugar
• 1 juice of a lemon
• 150 ml water
• 50 g almonds
• 1 pinch of salt
• 1 white bread

Instructions

1. Wash the apricots, halve them, remove the pits, and layer the halves with the sugar in a wide pot; cover and let sit overnight in the refrigerator until a clear syrup has formed.
2. Blanch the almonds in boiling water for 2 min., peel, and halve lengthwise.
3. Add the water and half the lemon juice, slowly bring everything to a boil, and thoroughly skim off the foam on the surface.
4. Boil uncovered over medium heat for 25–30 min.; only swirl the pot gently so the apricot halves don't fall apart, and add the almonds after 15 min.
5. Stir in the remaining lemon juice and the salt and cook for another 5 min. until a drop on a cold plate holds its shape and no longer spreads.
6. Fill into clean jars while hot, seal immediately, and let cool completely; serve for breakfast with fresh white bread.