1
Prepare the apricots
20 minWash the apricots and cut them in half, remove the pits.
Jam
A grainy-consistency jam that balances the sour taste of wild apricot, also known as zerdali, with sugar. Smaller and tarter than apricot, zerdali is harvested during its short summer season and carried into the jar.
Step by Step
How to make it?
2
Rest with sugar
10 minMix the apricots with the sugar, cover, and let rest for at least three hours; the fruit will release its juice during this time.
3
Bring to a boil
25 minBoil the mixture in a wide pot over medium heat, skimming off the foam that forms on top with a spoon.
4
Thicken and jar it
10 minAdd the lemon juice and cook for a few more minutes until the jam thickens. Important: check the consistency by dripping some onto a plate; fill sterilized jars while boiling hot and seal them.
Reminder
Important: When removing the pit from apricots, split the fruit in half and gently remove it, being careful not to crush it. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool, dark place.
Editor's Note Editörün Notu
Since wild apricots (zerdali) are tart, you can increase the sugar slightly to taste. Tying a few kernels in cheesecloth and adding them to the pot while cooking gives an almond aroma.
Admin DadaGastro · verified in test kitchen
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