Apricot jam, Turkish version

Ingredients for 1 servings:

• 1 kg apricot(s), nice, not too big
• 500 g sugar (in Turkey at that time no gelling sugar was known) I mix with
• 500 g gelling sugar 1:1
• ½ lemon(s), juice or 1 tsp citric acid

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Kaysirecel

Wash and halve the apricots. Crack the stones to get the almonds. Mix the apricots with the sugar so that they are completely covered. They need to juice for 24 hours. The next day, remove the apricots from the juice and boil the juice for 5 minutes. The idea is to boil the sugar until it reaches the jam test (a drop on a saucer sets). This takes a while, but then goes very quickly. Add the apricots and after another 5-8 minutes, add the gelling sugar and lemon juice. Now boil for about another 4 minutes, add the almonds and transfer everything to a large sterile jar. Screw the lid on and turn the jar upside down. Once opened, keep the jar in the refrigerator. Place two or three halves on a saucer, fill each with an almond and serve.