1 medium jar
- 400 grams apricot
- 3/4 cup white sugar
- 1/5 lemon
- 1 tea glass of raw almond
- 1 cup water
Take care that almonds are unroasted, raw almonds. Dilersen can increase the amount of apricots, sugars and almonds to get more jams or you can make jams in smaller portions. You can store your jam in a cool, dry environment or in the fridge for a long time with your mouth tightly closed.
How is it prepared?
Divide the apricots in half and remove the seeds.
Then wash well and get into the strainer to drain excess water.
After draining the water, chop them into tiny pieces.
Transfer into a deep cooker a layer of apricot bran, a layer of sugar.
Cover with water on top and leave for at least 6 hours, if possible overnight.
Transfer raw almonds into a separate container and add hot water on top.
After waiting for a while, remove the shells in the water. Remove excess water.
Take the apricots that you have kept waiting, add water if the water is low and begin to cook with mixing.
Add the lemon juice by squeezing. Continue to cook with a light solid consistency stirring up the gel.
Add about 30 minutes after this process, then add the almonds you removed from the shells.
Cook with the almonds for another 5-10 minutes. Cool at room temperature with stirring. Then consume small jars of joy and enjoy.