Ladakh Apricot Khubani Jam Mountain Fruit Valley Preserve

Method

1. 1

   Wash apricots thoroughly. Remove stones. Halve or roughly chop.

2. 2

   Place apricots in a heavy pot with 2 tbsp water.

3. 3

   Heat on medium. Stir until the apricots start to release juice and break down — about 5 minutes.

4. 4

   Add sugar. Stir until dissolved. Continue cooking on medium heat stirring frequently for 20 to 25 minutes until the jam thickens significantly.

5. 5

   Test set: place a small amount on a cold plate.

6. 6

   Push with your finger — if it wrinkles and holds shape the jam is set.

7. 7

   Add lemon juice and cardamom if using. Stir.

8. 8

   Pour hot jam into sterilised glass jars. Seal. Cool.

9. 9

   The jam has a beautiful deep orange-gold colour and an intensely fragrant flavour.