One time they’re super soft and sweet, another time they’re extremely hard and sour. Maybe you might have a tree in your garden if you want to harvest sweet, ripe fruits, right? What about jam? I love it.
The jam becomes particularly tasty when a hint of cardamom, cinnamon, turmeric and a little vanilla perfumes the fruits. When I was shopping, a Turkish saleswoman gave me a tip with the apricot stones. Packed and dried apricot stones were lined up on the shelf behind the fruits. I didn’t know you could eat the seeds. I have added a handful to the jam. A house recipe of the saleswoman. The light bite in the fragrant jam is simply ingenious, also the Chef’s Handyman team confirms.
For 2 glasses of jam, as almost no sugar is added. The jam should therefore be consumed and eaten quickly. Keep in the fridge.
Cut 15 apricots in half. Pour into a pan with lid. Add 5-6 tbsp preserving sugar. Add 1-2 teaspoons of the spices. (Cardamom, cinnamon, turmeric and vanilla). Add 1 tablespoon of citric acid. Simmer the fruit at medium heat for 15 minutes. Coarsely puree the mixture with a cutting stick. Then add the apricot kernels (4 tablespoons) and simmer again for 3 minutes. Fill into glasses. Close them and turn them upside down. After 10 minutes, turn and let cool.
Shopping list for 2 glasses of apricot jam, 15 apricots, 6 heaped tablespoons of gelling sugar, citric acid, turmeric, vanilla sugar, cardamom powder, cinnamon, 4-5 tablespoons of dried apricot kernels from a health food store or delicatessen.
The Chef’s Handyman team wishes you a good start into the new week. Now the apricots are ripe for the glass.