Apricot Preserve – Khoobani ka murabba

Ingredients:
* 2-1/2 pounds apricots
* 1 cup water
* 4 cups sugar
* Juice of 1 lemon
* Orange zest (optional)

Method:

1. Quarter the apricots (do not skin them). Crack 6 of the pips with a hammer and extract the almond-like kernels within. Taste them. If they are sweet, chop them up and add them. If they are bitter, use only 3 and or replace the rest with chopped almonds (if you want to, otherwise you can skip this step!).
2. Pour a cup/250 ml of water over the sugar in a large saucepan and bring to a boil to dissolve to syrup, 4 minutes. Add the apricots. Bring to a boil, and cook uncovered. Skim off any foam that rises to the surface.
3. Once the mixture stops producing foam, continue cooking over medium heat until the mixture thickens to a syrupy texture, 30 minutes more. Alternatively, drop a spoonful onto a cold dish; if it jells, it’s done.
4. Take it from the heat and ladle into sterilized jars. Seal, and store in a cool place.