Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Jam Recipes


Apricot Jam (Jam Recipes)

Banu Atabay's Kayisi Receli
Main Page » Jam Recipes » Apricot Jam


 ALL RECIPES

 Video Recipes

 Soup Recipes
 Salad Recipes
 Breakfast Recipes & Egg Recipes
 Lamb Recipes & Beef Recipes
 Kebab Recipes
 Offal Recipes
 Meatballs Recipes
 Vegetable Dishes Recipes
 Fish Recipes
 Chicken Recipes
 Stuffing Recipes
 Olive Oil Dishes Recipes
 Legum Recipes
 Pilaf Recipes
 Macaroni Recipes
 Jam Recipes
 Compote Recipes
 Pickle Recipes

 Bun Recipes
 Borek Recipes
 Cake Recipes
 Cookie Recipes
 Cream Cake Recipes
 Pasteries Recipes
 Dessert Recipes
 Milky Dessert Recipes
 Desserts With Syrup Recipes
 Halva Recipes
 Canapé Recipes
 Goodies Recipes
 Sherbets and Drinks Recipes
 Ice Cream Recipes



 Anchovy Recipes
 Apple Recipes
 Apricot Recipes
 Banana Recipes
 Bean Recipes
 Brain Recipes
 Cabbage Recipes
 Carrot Recipes
 Celery Recipes
 Cheese Recipes
 Cherry Recipes
 Cocoa Recipes
 Corn Recipes
 Cucumber Recipes
 Eggplant Recipes
 Fig Recipes
 Grapefruit Recipes
 Lamb Recipes
 Leek Recipes
 Lemon Recipes
 Lentil Recipes
 Liver Recipes
 Mushroom Recipes
 Okra Recipes
 Onion Recipes
 Orange Recipes
 Peach Recipes
 Pear Recipes
 Pepper Recipes
 Potato Recipes
 Rice Recipes
 Spinach Recipes
 Strawberry Recipes
 Tomato Recipes
 Yogurt Recipes
 Zucchini Recipes


Loading

Apricot Jam



Instructions:
# Put the sugar into a pot, add water on it until it gets 1 inch higher than sugar, and boil.
# Add the washed and seeds removed apricots into the syrup which has reached to the right consistency.
# Boil the mixture of syrup and apricots over medium heat fro half an hour.
# Remove the pot from the stove and place a paper towel between the pot and its lid, and rest it overnight.
# The day after, remove the apricots from the syrup and boil the syrup until it gets a thicker consistency.
# Add the apricots into to the thickened syrup again, boil the mixture over medium heat for about 15-20 minutes.
# Just before removing it from the stove add rind and juice of lemon, boil it for 5 more minutes, and turn the heat off.
# Fill the hot jam into the jars, when it cools down cover the caps well.
# Store it in a dark and cool place.


Note: The jams are not mixed too much because of keeping the shapes of fruits generally.


http://ml.md/en465


Other Languages

       

Similar Recipes:
Kayisi Tatlisi Apricot Dessert
Dessert Recipes
Kayisi Tatlisi
3781 views
Wed Mar 19, 2008 7:00 pm
Kakli Kek Cake with Dried Apricot
Cake Recipes
Kakli Kek
3403 views
Sun May 18, 2008 11:02 am
Kuru Kayisili Kurabiye Cookies with Dried Apricot
Cookie Recipes
Kuru Kayisili Kurabiye
3209 views
Mon May 19, 2008 5:49 pm
Kayisi Peltesi Apricot Jelly
Dessert Recipes
Kayisi Peltesi
3518 views
Wed Jul 02, 2008 7:08 am
Kayisi Serbeti Apricot Sherbet
Sherbets and Drinks Recipes
Kayisi Serbeti
3320 views
Fri Jul 11, 2008 11:56 am


2.20 pounds apricot
2.20 pounds granulated sugar
Rind of 1 lemon
Juice of 1 lemon