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Neeru Singh

Food Blogger

This Lazy Dusshera Dessert Will Make Your Guests & Their Tummies Plum!

  • JWB Post
  •  October 11, 2016


Hello! I am Neeru, a Food Blogger from Delhi. You met me during JWB’s blogging workshop, Bloggy Boogie with EatStory. Yeah, it was because of me that a lot of students got an excuse to eat burgers.

As a Pastry Chef, I am often expected to prepare desserts during festivities at home. But, secretly, all I want to do is to chill. During Christmas, I’m on a baking spree – puddings, fruit cakes, ginger cookies and endless sweet nothings, for which I toil hard for hours. So, Dusshera is my holiday. It’s that time of the year when all I want to do is to enjoy season’s first Sarson Ka Saag and sleep.

But, isn’t that like a cardinal sin to mothers? So, my mom kept pestering me to make something sweet. Luckily, I found dried apricots and some plums in my pantry. Ditching the tradition of making a cake, I decided to make Dried Apricot and Plum Jam. Why? Well, firstly, I utterly adore homemade jams and secondly, it didn’t require me to bake laboriously. Thankfully, even though the process was simple, the jam turned out great! My family loved it and we even gifted some to our friends and relatives. It was a perfect personalized gift and believe me, I was a star despite acting like a lazy bum.

Now that the Dusshera gifts are ready, I am happily back to being a couch potato.

Happy Jamming People!

Dried Apricot and Plum Jam 

Dried Apricot (soaked and deseeded) 500 Grams
Sugar 375 Grams
Plums (sliced) 5-6 small
Orange Blossom Water 1 TBSP (Tablespoon)
Lime Juice ½ Lime


  • Soak the dried Apricots in water for minimum 7-8 hours.
  • Mix Sugar and Apricots together and rest it in the refrigerator, overnight.
  • Over low heat, start the cooking process. Add freshly sliced plums into the mix. Make sure you use a large bowl for cooking. The larger the bowl, the faster the jam will get cooked.
  • Once the wrinkles appear and sugar is mixed thoroughly with the fruit, your jam is ready.
  • Take it off the heat, add Orange Blossom Water and lime juice.
  • Store it in a sterilized jar and refrigerate it only after it reaches room temperature.

Like the recipe and want more? ‘Jamming Insights’ maybe? Visit EatStory, and let me take care of the rest.

Image Courtesy: EatStory Art


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