Binnur's Turkish Cookbook

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Monday, July 18, 2011

Apricot Jam

(Kayisi Receli)

Apricot Jam
500 g fresh apricot, choose the small ones, wash, halved and stoned
2 cup sugar
1 tbsp lemon juice

Meanwhile soak one handful almonds into the hot water, then peel.

Layer apricots and sugar in a saucepan overnight. The following morning, cook at medium-low heat. With a spoon, remove any scum that may have formed on the top of the jam. Cook until the mixture reaches jam consistency.

Test the jam by dabbing a little on one of the cold plate. Wait for a few seconds, then push it with your fingertip. If it wrinkles, it is done:) If not, cook for 2-3 more minutes. Add the lemon juice boil for about 2-3 minutes.

Remove the saucepan from the heat and cool for a few seconds. Pour carefully into the canning jars and seal. Store in a dark and cool place.

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8 Comments:

At 2:17 PM, Anonymous Alex said...

It looks so good!
Silly me, I don't eat sweet food...

 
At 10:48 AM, Blogger Binnur said...

Hi Alex,
I am going to post sweet sour Lemon Blancmange for you then:) You might like it!

 
At 8:24 PM, Anonymous Lenka said...

I made this, and my husband was so very impressed! Thank you so much for posting this! I'm missing Istanbul so very much, and this receli brings me back to the cobblestone streets of Kadikoy.

 
At 8:58 AM, Anonymous Anonymous said...

I am going to make this today :)

 
At 11:07 AM, Anonymous Anonymous said...

Hi just wondered if I am ment to take the skin Off or leave it on the apricots ?

 
At 11:12 AM, Blogger Binnur said...

Hi,
Do not the peel the apricots:)

 
At 2:02 PM, Anonymous Nicky said...

Thanks well I'm giving it a go so let's see how I do ! ? Can I ask what is the reason for leaving over night ?
Thank u nicky x

 
At 4:20 PM, Blogger Binnur said...

Hi Nicky,
The sugar gets its taste from the fruit which leaves its juice so no need to add water to cook the jam:)

 

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