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

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.