I usually gravitate towards simple jams, just fruit, sugar, lemon juice and maybe a bit of Pomona's if I am making jelly, but I am trying to step up my jamming this season so for this, I pulled out the big guns. Saffron and rose are a common paring in Middle Eastern desserts so to honor my Pops and his generous, spicy spirit I put them together with some rosy cheeked apricots and made some fancy jam. 

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Step 1: Gather the Troops

For this recipe you will need

2lbs apricots (weight after removing the pits)
14oz sugar ( I used vanilla sugar, but it's not necessary)
juice of 1 lemon
pinch of saffron threads
2 drops rose water 
3-4 half pint jars and lids, sterilized
I can see Golestan saffron in the picture! That's is a really great Persian brand!
you're right, my dad keeps my saffron stash well stocked!

About This Instructable




Bio: i love baking and film photography. visit me at apt2bbakingco.blogspot.com
More by yossy - apt2bbakingco: Apricot Jam with Saffron and Rose Rhubarb Cherry Jam 
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