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.

Enjoy

Fig Jam-مربى التين

Figs are in season in mid August when they ripen and ready to pick. They are perishable, and plan to eat them within one day or store in the refrigerator for two days. You can also freeze them whole or cut in a half. Just arrange them on a parchment paper lined tray and put in the freezer for 3 hours. Then remove from the tray and store them in a freezer bag for later use. Use them for a smoothie, or cook them for making fig sauce to pour over goat cheese, cream cheese or plain yogurt.

I was fortunate enough to find purple figs in the Farmer’s Market. I purchased a few pounds for consuming and canning. I usually keep the figs whole before cooking them, but you can chop them and cook them for a spread.

2 pounds whole figs, rinsed and drained       

1 ½ cup of sugar

6 cloves cardamom

1 stick cinnamon

¼ cup water

Juice of 1 lemon

Place all the ingredients in the pot and bring to a boil. Skim off the foam that develops on top. Simmer the figs on low heat for 50 minutes. When figs are cooked, remove from heat and spoon in jars and seal the top. When the jars cool off, store in the refrigerator.
                                                               

Plain yogurt with fig jam and pistachios

Whole green or yellow fig jam