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Grind 2 cups poppy seeds.
In a thick bottomed sauce pan, combine ground poppy seeds and 1 cup milk.
Bring to a boil over medium heat. Stir occasionally to prevent milk from burning. Add ½ cup granulated sugar, ⅓ cup jam, and ½ Tablespoon lemon zest.
Lower the heat and cook until the poppyseeds soften; it takes about 10 minutes. Stir occasionally.
When finished, transfer the poppyseed filling to a bowl, set it aside, and allow it to cool down completely.