Apricot jam from Mamushka: Recipes from Ukraine & Beyond (page 172) by Olia Hercules

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Yogurt drop scones (Oladky)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JimCampbell on October 14, 2024

    Used this recipe again yesterday. The end result was very good according to the household jam expert (my wife). This time around I used plums. The standard purple variety and the light green variety. 7 1/2 pounds of plums and two pounds of powdered sugar. I thought it was a bit sweet and could have used a bit more of a pronounced plum flavor, so perhaps the next round will be 1 1/2 pounds of sugar for 7 pounds of fruit. I will say....don't dump all of the sugar in at once. Start with enough until a liquid base is formed and then add more. Perhaps add some simple syrup, along with the lemon juice, to provide a liquid base. Also, I kept the heat low, which takes longer to get to a simmer, and, I stirred pretty much the entire 10 minutes for the third and fourth reheat, but the end result was no scorching in the pot. It was a bit of a pain picking the plums skins out of the pot, but it was worth it in the end. No one likes plum skins caught in their teeth. :-)

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.