Wash 1 kg (about 2 lb) of apricots. Remove the pits, halve them, and finely chop into a pot. Add 1 kg (about 2 lb) of granulated sugar and stir occasionally. If any foam forms, skim it off the surface. Once the liquid thickens, squeeze in 1 lemon. Bring to one final boil, then turn off the heat.

About This Recipe

How about getting to know the apricot with some lesser-known facts? Here we go…

*It belongs to the Prunus genus, also known as stone fruits.
*Its origin is quite a debated topic. Since it was known in Armenia in ancient times, it is often thought to have originated there. Experts have most recently agreed on a region spanning Central Asia to western China as its homeland.
*Its scientific name also reflects the debate over its origin: Prunus Armeniaca (Armenian plum).
*It is cultivated on every continent except Antarctica.
*The average lifespan of its tree is between 15 and 20 years. It is a small tree, 8–12 meters tall with a trunk diameter of 40 centimeters. Its leaves are round-based, pointed at the tip, finely serrated at the edges, and oval in shape.
*100 grams of raw apricot contains 48 calories — 11% carbohydrates, 1% protein, less than 1% fat, and 86% water.
*The apricot tree is cultivated in temperate regions of the world, especially in the Mediterranean.
*Apricots are commonly eaten as a sweet fruit.
*They have numerous health benefits, including treatment of indigestion, bloating, constipation, hemorrhoids, fever, skin diseases, cancer, and anemia. Additionally, apricots have the ability to improve heart health, lower cholesterol levels, prevent vision problems, help with weight loss, treat respiratory conditions, strengthen bones, and maintain electrolyte balance in the body.
*Apricots have been used as an aphrodisiac in Europe.
*Apricots, which have countless benefits for skin care, can be found in many cosmetic products.
*Egyptians used dried apricots, after adding sweeteners, to make a drink called "amar al-dīn."
*In 2016, Turkey ranked first among the top five apricot-producing countries :) The ranking is: Turkey, Iran, Uzbekistan, Algeria, and Italy.
*The apricot belongs to the rose family (Rosaceae) and is a close relative of almonds.
*Its seeds have been found in archaeological excavations at the Garni Temple and the Shengavit settlement, with a history of 6,000 years.
*The pit contains a toxic chemical known as amygdalin, also referred to as laetrile. Some companies use this compound as vitamin B17 to label and market it as a key ingredient. In the body, this chemical is converted into cyanide, which is toxic and can cause serious harm. While your body can detoxify small amounts of cyanide, eating too many apricot pits or kernels can be dangerous for your health. We say: be careful.

Today we have prepared a finger-licking treat for you, just like our Quince Marmalade recipe — welcome to the right kitchen for our Apricot Marmalade recipe. Bon appétit in advance…