“I’ve spent my whole life searching for the name of this fruit.”

This Traditional Apricot (Mishmish) Jam captures the bright, concentrated sweetness of summer fruit. By macerating the apricots in sugar before cooking, you draw out the natural juices, resulting in a deeper flavor and a beautiful, glossy set without the need for commercial pectin.

Traditional Apricot (Mishmish) Jam

Ingredients

Directions:

Step 1: Prep the Fruit: Wash the 2 lbs of apricots thoroughly. Cut them in half and remove the pits. You can peel them if you prefer a very smooth jam, but keeping the skins adds color and fiber. Chop the fruit into small, uniform pieces.

Step 2: Macerate: In a heavy-bottomed pot, combine the chopped apricots, sugar, and 2 tablespoons of lemon juice. Stir well and let the mixture sit at room temperature for 1/2 hours. This allows the sugar to draw the moisture out of the fruit, creating its own syrup.

Step 3: Simmer: Place the pot over medium-low heat. Bring the mixture to a gentle simmer, then immediately reduce the heat to low. Cook for 30/50 minutes, stirring occasionally to ensure the sugar doesn’t scorch on the bottom. As it cooks, the jam will become thick and glossy.

Note: For a smoother jam, you can lightly mash the fruit with a potato masher halfway through the cooking time.

Step 4: The Plate Test: To check if the jam is ready, place a small spoonful onto a chilled plate from the freezer. Let it sit for 1 minute, then push the edge of the jam with your finger. If the surface wrinkles and holds its shape, it has reached the “setting point.”

Step 5: Store: Carefully pour the hot jam into sterilized glass jars and seal them tightly. If kept in the refrigerator, it will stay fresh for up to 3 weeks. For long-term shelf storage, process the jars in a boiling water bath.