Fresh Ladakhi apricots cooked simply with sugar into a vivid jam — using the celebrated apricots of the Indus Valley that are among the most flavourful in the world.
Ingredients
1 kg fresh ripe apricots (Ladakhi apricots — the small intensely flavoured variety; any ripe fresh apricot works)
1/2 cup sugar — adjust depending on sweetness of apricots
1 tbsp lemon juice
A pinch of cardamom powder (optional)
Method
Wash apricots thoroughly. Remove stones. Halve or roughly chop.
Place apricots in a heavy pot with 2 tbsp water.
Heat on medium. Stir until the apricots start to release juice and break down — about 5 minutes.
Add sugar. Stir until dissolved. Continue cooking on medium heat stirring frequently for 20 to 25 minutes until the jam thickens significantly.
Test set: place a small amount on a cold plate.
Push with your finger — if it wrinkles and holds shape the jam is set.
Add lemon juice and cardamom if using. Stir.
Pour hot jam into sterilised glass jars. Seal. Cool.
The jam has a beautiful deep orange-gold colour and an intensely fragrant flavour.