Jam: Hunza Apricot Jam
Source of Recipe
Sally DeVore and Thelma White's "The Appetites of Man."
List of Ingredients
16 Dried apricots, cut up fine
tepid water
1 tablespoon Lemon juice
2 teaspoons Honey
1/4 teaspoon Almond extract
3 tablespoons Plain yogurt
Recipe
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.
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