Title: Hunza Apricot Jam
Categories: Condiment Fruit Jam Pakistani
Yield: 1 Servings

16		Dried apricots; cut fine
		;Tepid water
1	tb	Lemon juice
2	ts	Honey
1/4	ts	Almond extract
3	tb	Plain yogurt

Add enough tepid water to the apricots to just cover them. Let them stand overnight or up to 24 hours. Add the lemon juice, honey and almond extract to the apricots and press the mixture into a thick paste with a spoon or your hand, or in a blender. Fold in the yogurt. The jam will keep, refrigerated, for about three weeks.

Yield: About 1 cup.

The author writes: "The Hunza are an Islamic tribe of northern Kashmir; the isolated, fruit-growing valleys they inhabit are sometimes compared to the fictitious paradise of Shangri-La.

"Any dried fruit or combination of dried fruits may be prepared in this manner. Spoonfuls of this jam can be frozen, or mixed with chopped nuts and coconut, to be eaten as ice cream or sweetmeats."

From Sally DeVore and Thelma White's "The Appetites of Man." New York: Doubleday and Company, Inc., 1977. In "Preserving" ("The Good Cook: Techniques and Recipes" series.) Alexandria, VA: Time-Life Books, Inc., 1981. Pg. 102. ISBN 0-8094-2906-3. Posted by Cathy Harned.

From: Jr Byers Date: 02-13-98 (13:46) Doc's Place Bbs Online. (429) Home_cooki

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