Greek Recipes

Greek and Cypriot recipes

Apricot Jam – Marmelatha Berikoko


  • 3 kilos of ripped apricots
  • 2.5 kilos of sugar
  • 1/2 a cup of lemon juice
Apricot Jam - Marmelatha Berikoko

Apricot Jam – Marmelatha Berikoko


  • Wash the apricots under plenty of running water.
  • Open the apricots in half and remove the pit.
  • In a large pot place one layer of apricots, one layer of sugar and the lemon juice.
  • Continue placing a layer of apricots and a layer of sugar until all sugar and apricots are gone.
  • Cover the pot with a thin cloth so nothing falls inside and leave overnight.
  • The next day place the pot on medium heat and boil.
  • It may be needed to be skimmed but not after the first boil because the foam is just sugar.
  • Boil the jam for about half an hour after the first boil.
  • The longer you boil it the darker it will get.
  • As soon as you see that the syrup is getting thicker, you can try it by taking some of the syrup with a spoon, pour it in a small plate, tilt it a little bit and if the syrup is runny and sticky, the apricot marmalade is ready.
  • If you want your jam to be thicker, just let it boil for a few more minutes.
  • Remove from the fire and let it cool down completely.
  • When it cools down it will get a little bit thicker.
  • After it cools down place the apricot jam in jars and refrigerate.
  • The apricots remain intact with their golden color and when you spread the jam on the bread the apricots dissolve.
  • Change amounts in the ingredient list for more or less jam.

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