Apricot jam is a sunny, sweet preserve made from ripe apricots and sugar. It is one of the most popular jams in Azerbaijan and is often served with tea or with cheese and bread.
What is Apricot Jam?
Apricot jam (ərik mürəbbəsi) is ripe apricots cooked with sugar (and sometimes a little lemon) until thick. The fruit can be left in halves or pieces, or mashed. Apricots grow widely in Azerbaijan; the jam is a staple of the tea table and is used in pastries. It is bright, sweet, and fruity.
How do you eat Apricot Jam?
Eat it with tea a spoonful in the glass or on the side or spread on bread. It is classic with white cheese and with buttered bread. The taste is sweet and summery; it goes with almost any tea-time snack.
Are apricot kernels added to the jam?
Sometimes. Some cooks add a few cracked apricot kernels (the seed inside the stone) to the jam for a slight almond-like flavour. They contain a compound that can be harmful in large amounts, so only a few are used. Many commercial and home jams are made without kernels check if you have concerns.
The "Nakhchivan" Apricots
The absolute finest apricots in Azerbaijan come from the Nakhchivan exclave and the Ordubad region, famous for its dry, sunny climate. The apricots from this region (often the "Shalakh" variety) are large, firm, and have a unique, intense floral aroma. A jar of Ordubad apricot jam is considered a premium gift.
The Soda Water Bath
A common problem when making apricot jam is that the soft fruit completely disintegrates into a mushy puree during boiling. To prevent this, traditional cooks soak the firm apricot halves in a weak solution of baking soda and water for an hour before cooking. This slightly hardens the outer skin of the fruit, ensuring that the apricot halves remain perfectly intact and firm, suspended beautifully in the golden syrup.
