How to make apricot jam with Saffron

Apricot jam is one of the delicious Iranian jams, which is used in baking in addition to breakfast. 

Apricot jam recipe

first stage

To prepare Saffron Apricot Jam, first wash the apricots well, then put them in a colander to drain their excess water completely. Next, we cut the apricots in half and remove their seeds.

second stage

If we use large apricots, we can divide them into 4 or 8 parts. Next, we put the apricots in a layer with sugar in a suitable pot and put them in the refrigerator for 12 to 24 hours to let them drain.

third level

After the apricots have boiled, we take the pot out of the refrigerator and put it on a low heat until the water in the pot boils. When the water of the apricots reaches the boiling point, we have to remove the bottoms on them to have a clearer jam

The fourth stage

After 20 minutes, we take the apricots out of the jam nectar and add rose water and infused saffron to the pot and let the jam nectar reach the appropriate concentration. After the nectar reaches the consistency of the jam, we return the apricots to the pot.

The fifth stage

Next, we add lemon juice and, if desired, add some almond slices and pistachio slices to the jam. Now remove the jam from the heat and allow it to cool completely at room temperature.

The sixth stage

After the jam has cooled, pour it into glass containers with lids and store in the refrigerator. If we want to keep the jam for a longer time, we can pack it in a freezer bag and freeze it