Sunday, May 24, 2015
Apricot Jam-مربى المشمش
This is one of my favorite jams. I always have jars of homemade berry jams in my fridge, and I give them as a gift when invited by friends. Whenever I make yellow cake I drop a few spoons of strawberry or blackberry jam in the batter before I put the pan in the oven.
In this recipe, I do not peel the apricots. I cut each apricot in quarters. Ripe and soft apricots are best for this recipe.
1 pound fresh apricots
½ cup water
½ cup sugar
½ teaspoon fruit fresh powder or lemon juice
In a saucepan, bring water and sugar to a boil. Add the apricots, fruit fresh powder and stir. When mixture starts to boil, reduce heat and simmer on medium low for 30 minutes. Make sure to skim off the foam that develops around the edges of the pot. Also, make sure to stir a few times to prevent the fruit from sticking to the bottom of the pot. When water is almost absorbed and apricots are cooked, remove from heat and pour in canning jars. Seal the jars and leave on the kitchen counter until cool. Store in the refrigerator.
You can use this jam with cream cheese or a topping for apple cake.