Wild Apricot Jam
8 servings
600 minutes
Wild apricot jam is a true treasure of Armenian cuisine that preserves the warmth of the southern sun. These small, fragrant fruits called 'zherdely' have a rich sweet-sour taste that unfolds during long slow cooking. Thanks to the natural acidity of apricots, the jam gains an exquisite depth of flavor while whole fruit halves remain soft but intact, creating a pleasant texture. Traditionally, this jam is used as a dessert with tea, in pastry fillings, or even paired with cheeses. It fills the home with the fragrance of summer and retains the natural sweetness of the fruits. The preparation requires patience, but each stage is crucial for achieving flavor perfection. This jam is a memory of sunny Armenian gardens, the coziness of family traditions, and enjoying life's simple pleasures.
1
Place the apricots in the pot with the cut sides up and sprinkle with sugar, continuing until all apricots are in the pot. Cover the pot and leave it overnight for the fruits to release their juice.
- Wild Apricots without Pits: 2 kg
- Sugar: 2 kg
2
In the morning, we remove the lid (oh, what a miracle! so much juice! and what a fragrance! it's a pity that we can't convey even a part of this aroma emanating from the apricots).
3
Place the pot on low heat and bring to a boil (definitely on low heat). The apricots have released a lot of juice, so you can occasionally shake and swirl the pot to avoid stirring with a spoon and damaging the apricot halves. They will look much better whole than as a homogeneous mass. Once it boils, cover with a lid and let it cool for a day (or a little less, for 12 hours).
- Wild Apricots without Pits: 2 kg
- Sugar: 2 kg
4
Again, we place the pot with jam on low heat and bring it to a boil, shaking and rotating the pot from time to time to prevent the jam from burning, and let it cool for a whole day (or 12 hours).
- Wild Apricots without Pits: 2 kg
- Sugar: 2 kg
5
Again, place the pot on low heat and bring the jam to a boil, swirling and shaking the pot, cooking for about 20-30 minutes after boiling on low heat. To check the readiness of the jam, drop a cooled drop on a flat surface — the drop should not spread. I drop it on my nail, but be careful — the jam is hot. If the drop does not spread, the jam is ready and does not need to be cooked further, otherwise, the jam will darken and become unappetizing, acquiring the smell of burnt sugar. Remove the foam that appears with a spoon.
- Wild Apricots without Pits: 2 kg
- Sugar: 2 kg
6
We pour the jam into sterilized jars.