Apricot Jam, Turkish Variant
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg apricot (s), beautiful, not too big
- 500 g suar (in Turkey they didn`t know any preservin suar at the time) I mix it in
- 500 g preservin suar 1: 1
- 0.5 ½ lemon (s), its juice or 1 teaspoon citric acid
Print Recipe
Pin Recipe Instructions
- Wash the apricots and cut in half. Crack the kernels to get the almonds. Mix the apricots with the table sugar so that they are covered all over the place. You must now draw juice for 24 hours
- The next day, remove the apricots from the juice and boil the juice for 5 minutes. The point is to boil the sugar until it reaches the jam sample (drops gelled on saucer). It takes a while, but then goes very quickly. Add the apricots and after another 5-8 minutes add the preserving sugar and lemon juice. Now cook for about 4 minutes, add the almonds and pour everything into a large sterile glass. Screw it shut and turn the glass upside down.
- Once opened, the jar should be in the refrigerator. You put two or three halves on a saucer, fill each with an almond and serve that way.
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