A chunky jam that balances the tart flavor of zerdali, also known as wild apricots, with sugar. Smaller and more tart than common apricots, zerdali are harvested during the short summer season and preserved in jars.
Wash and halve the zerdali, then remove the pits.
Toss the zerdali with the sugar, cover, and let stand for at least 3 hours so the fruit releases its juices.
Bring the mixture to a boil in a wide pot over medium heat, skimming off any foam with a spoon.
Add the lemon juice and cook for a few more minutes until the jam thickens. Check the consistency by dropping a little onto a plate; it is ready if it leaves a trail. Ladle the boiling jam into sterilized jars and seal them.
Gently halve the zerdali and remove the pits without crushing the fruit. Contains no flour, milk, or egg; it is plant-based and gluten-free. Ladle the boiling jam into sterilized jars and store in a cool, dark place.
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