Μαρμελάδα χρυσόμηλο. Πηγή: Βαρβάρα Γιάγκου.
"Wash the apricots and pit them.Put them in a pot with water to cook. When they are very soft, put them in a mixer to turn them into a pulp." (Sotira Eleftheriou, Kyperounda)
Name - Recipe
Μαρμελάδα βερίκοκο.
Version A
1 kg of apricots
Sugar (1 part sugar to 1 part pulp)
2 tbsp lemon juice
Version B
1 kg of apricots
1 kg of sugar
½ glass of water
Version A
Wash the apricots and pit them. Put them in a wide saucepan and add a little water. Boil them over low heat until they are soft. Measure out equal amounts of pulp and sugar and boil over high heat until the jam thickens. In the last 5 minutes before the jam thickens, add the lemon juice. Transfer the jam while warm in sterile jars and cap them tightly. Invert the jars for 2-3 minutes and return them to topside up. When cool, store them in a cool, dark place. (MANRE 2009, 27)
Version B
Wash and pit the apricots and put them in a pot with water to boil. When they are very soft, put them in a mixer to turn them into a pulp. Then put the pulp back in the pot and for every cup of pulp, add one cup of sugar. Boil them until the jam thickens. (Sotira Eleftheriou, Kyperounda)
Boiling.
Preserving in sugar.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2009). Traditional spoon sweets and jams, Press and Information Office, Nicosia.
Oral testimony: Sotira Eleftheriou, 45 years old, Kyperounda (see Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of the village of Kyperounda, unpublished data).
Varvara Yangou, Stalo Lazarou
Μαρμελάδα χρυσόμηλο. Πηγή: Βαρβάρα Γιάγκου.
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