Friday, December 11, 2009
U'rik murabbosi (Apricot preserve)
In Uzbekistan we have a trend to preserve some fruits and vegetables for winter, as you can't fins all the fruits and veggies whole year. This is the best way keeping them at home and using anytime as desert or as a delicious filling for pies and cakes. We often make jams from apricot, strawberries, raspberries, quince, cherries, figs, apples, peaches. Today I am giving you the recipe of apricot preserve.
2 kg of big not very soft, ripe apricots
2 kg of sugar
1 tsp of citric acid
And a patience:)
Take big bowl, wash your apricots very carefully. Divide them in two take out the seed and place in a bowl face up. Sprinkle all of your sugar on top of your apricots. Cover the lid. Put it in dark place for 8 hours! After 8 hours pour 400 ml water, if there is enough juice then don't add water, it depends on your apricots. Put on a medium heat, bring to boil, and let it simmer for exactly 5 min. Take from the heat, again put it in dark place for 8 hours. Again bring to boil for 5 min. And again put in a dark place for 8 hours. Now for the third time, bring to boil, add citric acid and let it simmer for 5 min, take from the heat and carefully pour in very clean and sterilized jars. Preheat your jars before pouring the jam in them or else they will break. Cover tightly, put jars in dark place. After you can use them as your wish:)