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Jam, Apricot (P, TNT)
Source: Unknown
Yield: about 3-4 pints

1 kg. of ripe apricots
700 to 750g of white sugar
1/2 a cup of broken almonds or walnuts (previously peeled of course )
1 orange or lemon rind (optional)

Preparation: One night before making the Jam

In a big pot, cut the apricots in 4 parts (if you can). Save about 4 or 5 apricot stones to put with the apricots. Mix the orange or lemon rind. Add all the sugar on top and cover with a cloth until next day.

The following day: in the morning.
Put the pot on a very low burner for about 1 hour stirring once a while. Add the almonds or walnuts. Leave aside to cool.

Same day: in the late afternoon
Put the pot again on a very low burner for about 1 hour until you see a light golden colour and the jam has thickened a little. Don't forget to stir once a while!

Poster's Notes:
I am from Holland and live in Argentina right now. I love cooking and have learned how to make this typical Argentinean Apricot Jam. This is the land of the apricots, peaches, plums and grapes. At home, we make this quite often and serve it on pancakes or ... simply on a toast! The orange or lemon rind gives a more citric smell to the apricots. Try it, you will not get disappointed! I promise!

Posted by Sibelle Smith

Nutritional Info Per Serving: N/A