This traditional apricot (Mishmish) jam brings out the bright, sun-kissed sweetness of fresh summer apricots. By letting the fruit rest with sugar before cooking, it releases its natural juices, creating a rich flavor and glossy texture without any commercial pectin. Homemade, wholesome, and utterly delicious, this jam is perfect for toast, desserts, or sharing with friends and family.
Traditional Apricot (Mishmish) Jam
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh apricots (Mishmish) | 2 lbs |
| Sugar | 1 ½–2 cups |
| Lemon juice | 2 tablespoons |
| Water (optional) | ¼ cup |
Instructions
Step 1: Prepare the Fruit
Rinse the apricots thoroughly, slice them in half, and remove the pits. Peeling is optional; leaving the skins on adds extra color and fiber. Chop the apricots into small, even pieces for consistent cooking.
Step 2: Macerate
Place the chopped apricots in a heavy-bottomed pot with the sugar and lemon juice. Stir until well combined, then let the mixture sit at room temperature for about 30 minutes. This allows the sugar to pull out the natural juices from the fruit, forming a flavorful syrup.
Step 3: Simmer
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. The jam will naturally thicken and develop a glossy finish.
Tip: For a smoother texture, lightly mash the fruit with a potato masher halfway through cooking.
Step 4: Test for Doneness
Spoon a small amount of jam onto a chilled plate from the freezer. Let it rest for 1 minute, then gently push the edge with your finger. If it wrinkles and holds its shape, the jam is ready.
Step 5: Store
Carefully pour the hot jam into sterilized jars and seal tightly. Refrigerated, it will stay fresh for up to three weeks. For longer storage, process the jars in a boiling water bath following proper canning guidelines.
