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II Apricot Jam II


  • 1/2cup dried apricots (khumani)
  • 1 cup water
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 11/2 cup sugar or jaggery (gur)
  • 1/3 cup toasted chopped walnuts and almonds


  • Wash and dry the apricots, then cut each piece in half, discarding seeds.
  • Place them in a heavy sauce pan medium sized and cover with the water, orange juice and lemon juice. Soak for overnight.
  • Place the pan over high heat and bring to boil.
  • Reduce the heat to low and simmer for 30 minutes or until the fruit is soft.
  • Add the sugar and nuts and stir fry till sugar melts.
  • Bring to boil over moderate heat, stirring frequently.
  • Boil until the jam gets thick.
  • Cool to room temperature, cover and store, refrigerated, for up to a week.


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