I’ve been trying to remember the name of this fruit my whole life

77 1 minute read

This Traditional Apricot (Mishmish) Jam highlights the vibrant, concentrated sweetness of ripe summer apricots. Letting the fruit sit with sugar before cooking releases its natural juices, resulting in a richer flavor and a glossy, well-set jam—without the need for added pectin.

Traditional Apricot (Mishmish) Jam

Ingredients

Fresh apricots (Mishmish): 2 lbs
Sugar: 1½–2 cups
Lemon juice: 2 tablespoons
Water (optional): ¼ cup

Instructions

Step 1: Prepare the Apricots
Rinse the apricots well. Slice them in half and remove the pits. Peeling is optional; leaving the skins on adds extra color and fiber. Chop the fruit into small, uniform pieces.

Step 2: Macerate the Fruit
Add the chopped apricots, sugar, and lemon juice to a heavy-bottomed pot. Stir to combine, then let the mixture rest at room temperature for 30 minutes. During this time, the sugar will draw out the fruit’s juices and create a natural syrup.

Step 3: Cook the Jam
Set the pot over medium-low heat and bring the mixture to a gentle simmer. Reduce the heat to low and cook for 30–50 minutes, stirring occasionally to prevent sticking or burning. As it cooks, the jam will thicken and become shiny.

Tip: For a smoother texture, lightly mash the fruit with a potato masher halfway through cooking.

Step 4: Test for Doneness
To test if the jam has set, place a small spoonful on a chilled plate. After 1 minute, push it gently with your finger. If it wrinkles and holds its shape, the jam is ready.

Step 5: Store the Jam
Transfer the hot jam into sterilized glass jars and seal tightly. Store in the refrigerator for up to 3 weeks. For longer storage, process the jars using a boiling water bath.

77 1 minute read