Kashmiri Czhot, Apricot Jam and Kahwa

Ingredients

• 500 g Apricots (ripe but firm, pitted and chopped)
• 300 g Sugar (granulated)
• 2 tbsp Lemon Juice (freshly squeezed)
• 60 ml Water
• 0.125 tsp Salt (a small pinch)

Instructions

1. 1

   Prepare the Fruit and Jars

   • Before you begin, place 2-3 small ceramic plates in the freezer. These will be used to test the jam's set later.
   • Wash, pit, and roughly chop the apricots into small, 1-2 cm pieces.
   • Sterilize your glass jar(s) and lids by washing them in hot, soapy water, rinsing well, and then placing them in an oven at 120°C (250°F) for at least 15 minutes.
2. 2

   Macerate and Cook the Apricots

   • In a heavy-bottomed, wide pot, combine the chopped apricots, sugar, and water.
   • Stir well to coat the fruit. Let the mixture sit for 15-20 minutes to macerate; this helps the apricots release their natural juices.
   • Place the pot over medium heat and stir continuously until the sugar has completely dissolved, which should take about 5-7 minutes. Do not let it boil before the sugar dissolves.
3. 3

   Simmer and Thicken the Jam

   • Once the sugar is dissolved, increase the heat and bring the mixture to a rolling boil.
   • Reduce the heat to a steady simmer. Cook for 15-20 minutes, stirring occasionally to prevent sticking.
   • The jam will start to thicken and become glossy. Skim off any foam that rises to the surface with a spoon.
   • You can mash some of the fruit against the side of the pot with your spoon for a chunkier texture.
4. 4

   Add Lemon Juice and Test for Set

   • Stir in the fresh lemon juice and the pinch of salt. The lemon juice helps the jam to set.
   • Cook for another 3-5 minutes.
   • To test if the jam is ready, take one of the chilled plates from the freezer. Drop a small spoonful of jam onto it. Return the plate to the freezer for 1 minute.
   • Push the edge of the jam with your finger. If it wrinkles and holds its shape, it's ready. If it's still runny, cook for another 2 minutes and test again.
5. 5

   Cool and Store the Jam

   • Once the jam has reached its setting point, turn off the heat. Let it cool in the pot for 10 minutes; this helps prevent the fruit from floating to the top of the jar.
   • Carefully ladle the hot jam into the warm, sterilized jar(s), leaving about 1 cm of headspace at the top.
   • Wipe the rims clean, then seal with the sterilized lids. Let the jam cool completely at room temperature.
   • Store in the refrigerator. It will thicken further as it cools and will keep for up to 4 weeks.

Ingredients

• 4.5 cup water
• 2 tsp kashmiri green tea leaves
• 1 inch cinnamon stick
• 4 pcs green cardamom pods (lightly crushed)
• 4 pcs cloves
• 10 pcs saffron strands
• 8 pcs almonds (slivered or thinly sliced)
• 4 tsp sugar (or honey, to taste)
• 1 tsp dried rose petals (for garnish, optional)

Instructions

1. 1

   In a saucepan, combine 4.5 cups of water, the cinnamon stick, crushed cardamom pods, and cloves. Bring the mixture to a rolling boil, then reduce the heat and let it simmer for 5-7 minutes to infuse the spices.

2. 2

   Turn off the heat. Add the Kashmiri green tea leaves to the hot spiced water. Cover the saucepan and let the tea steep for 1-2 minutes. Avoid over-steeping to prevent bitterness.

3. 3

   Strain the tea through a fine-mesh sieve into 4 cups. Add a few strands of saffron and slivered almonds to each cup. Stir in sugar or honey to taste. Garnish with optional dried rose petals and serve immediately.