Apricot Jam
This traditional Parsi-style apricot jam transforms dried apricots into a rich, golden preserve with a deep, concentrated flavor and glossy texture. By soaking the fruit in sugar syrup overnight before the final simmer, the apricots become tender and plump while absorbing the sweetness, resulting in a jewel-like spread that is far superior to quick-cooked versions. This preserve is perfect for enjoying on buttered toast, with warm scones, or as a sweet accompaniment to savory dishes.
Ingredients
- 1 pound Dried apricots (Originally '1 seer'. Use good quality, white-fleshed dried apricots if available.)
- 1 pound Granulated sugar (Originally '1 seer'. Approx. 2 cups.)
- 2 cups Water (Originally '1 seer' (by weight). 1 pound of water is approx. 2 cups.)
Instructions
- 1Rinse the dried apricots gently in cold water to remove any dust or impurities. Drain well.
- 2In a heavy-bottomed pot (originally a tinned copper vessel), combine the sugar and water. Place on the stove uncovered and bring to a boil. Cook until the syrup reaches a 'one-thread' consistency (approx. 220°F/104°C). Remove any scum that rises to the top. Remove from heat and let the syrup cool completely.
- 3Once the syrup is cool, strain it through a clean cloth into a jar or bowl to ensure it is clear. Add the washed apricots to the syrup, cover, and let them soak for 12 hours.
- 4After 12 hours, remove the apricots from the syrup. Cut them in half lengthwise and ensure all pits/stones are removed.
- 5Pour the syrup and the prepared apricots back into the heavy-bottomed pot. Cook over low heat, uncovered. Stir occasionally with a wooden spoon to prevent sticking. Continue cooking until the apricots have absorbed the syrup, the liquid has thickened significantly, and any dark yellow scum has been skimmed off.
- 6Remove from heat. Cover the pot with a clean cloth and allow the jam to cool completely. Once cold, transfer into sterilized jars. The jam is best eaten the following day.