Apricot jam

Homemade apricot jam is traditional and in the past every household used to make it.
Lebanese society  has become Westernized and families now have two-wage earners busy with outside work; as a result, many people rely on an industrious grandmother, mother or aunt to perpetuate the tradition.
The best (and only) apricots to use for this purpose are from the North near Baalbeck, close to Syria; this variety is so fragrant and sweet you almost want to bottle their perfume.
My aunt Claire brought us a couple of jars that she preserved the traditional way by finishing the preparation in the sun; this serves to get rid of the excess moisture without cooking the fruit.

My aunt Claire is turning the big eight 0 in a few days; we are going to celebrate! She still looks good in her two-piece bikini and climbs mountains like a goat; she spent five years during the war scouting Lebanon, photographer in tow; while everybody was staying put at home, trying to avoid land mines and shells, she discovered that old homes, most of which had been abandoned, boasted  19th century painted ceilings; found an editor and published a beautiful coffee-table book on the topic; this was her very first professional endeavor, she was pushing seventy-years young.
To take a look at her book, click here.


Here is Aunt Claire‘s recipe:

INGREDIENTS:
  • 2 Pound of apricots

  • 1 1/2 pounds of granulated sugar

METHOD:

1. Wash and dry the apricots (important to dry them and not leave any moisture on them); seed them and place them in a bowl; for each layer of apricots add a layer of sugar, then a layer of fruit until all  apricots are used up. Leave in bowl overnight.
2. Dump the apricots on a large sieve, let them drain; collect all the juice and bring it to a boil either in a copper pan or a pan with a wide bottom; simmer the juice and after 30 minutes or less, test it by placing a plate near the pot and with a spoon placing a drop on the plate; if it looks like it has the right consistency, stop the cooking. It should be thick and syrupy.
3. Place the apricots in the syrup and cook for about 20 minutes at a slow simmer; let the mixture rest overnight in a pyrex dish, as large as possible in size.
4. The next day, place the pyrex dish in full sun for a few hours, stirring it briefly a few times with a wooden spoon. Place the empty jars in full sun as well to sterilize them.
5. Spoon the apricot jam in the jars and serve when cool; keep in the fridge or store.

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56 Comments

  1. Posted June 26, 2010 at 3:38 pm | Permalink

    It seems that the older and wiser members of our families always seem to have the easiest and ultimately best recipes.
    Thank you Aunty Claire ;O)

    Flavourful wishes,
    Claudia

  2. Posted June 26, 2010 at 5:57 pm | Permalink

    Simply gorgeous! I love apricot jam!

  3. Posted June 27, 2010 at 1:36 pm | Permalink

    I see you get your drive and energy from Aunt Claire! Cool! There is no substitute for apricot jam. Where would my rugelach be without it? Nowhere, I tell you!

  4. Posted June 28, 2010 at 10:24 pm | Permalink

    Such a simple recipe. Growing up my mother always made apricot jam, it is still my favorite jam. This is a jam you can not buy in a store.
    MImi

  5. Posted August 10, 2010 at 6:30 pm | Permalink

    Thanks so much for sharing your Aunt’s method. I just love the idea of the sun soaking into the jam, so delicious and so good for you! Yum

  6. Posted September 30, 2014 at 1:16 am | Permalink

    What’s up it’s me, I am also visiting this website regularly, this web site is genuinely good and
    the visitors are really sharing good thoughts.

2 Trackbacks

  1. [...] My mom makes those. Take my word for it, they taste like heaven! (Recipe) [...]

  2. [...] all over Africa and the Middle East, I have found a good recipe from Lebanon: Traditional Lebanese Apricot Sun Jam Recipe as well as a good recipe from South Africa (you have to scroll down to find the recipe [...]

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