This Traditional Apricot (Mishmish) Jam captures the bright, concentrated sweetness of summer apricots. By macerating the fruit with sugar before cooking, you draw out its natural juices, creating a deeper flavor and a beautiful, glossy finish—no commercial pectin needed.
Traditional Apricot (Mishmish) Jam
Ingredients
INGREDIENT AMOUNT
Fresh apricots (Mishmish) 2 lbs
Sugar 1 ½–2 cups
Lemon juice 2 tablespoons
Water (optional) ¼ cupStep 1: Prep the Fruit
Wash the apricots thoroughly. Cut them in half and remove the pits. Peeling is optional—keeping the skins adds color and fiber. Chop the apricots into small, even pieces.
Step 2: Macerate
In a heavy-bottomed pot, combine the chopped apricots, sugar, and lemon juice. Stir well and let the mixture sit at room temperature for 30 minutes. This allows the sugar to draw out the fruit’s natural juices, forming a syrup.
Step 3: Simmer
Place the pot over medium-low heat. Bring to a gentle simmer, then reduce to low. Cook for 30–50 minutes, stirring occasionally to prevent scorching. The jam will thicken and develop a glossy sheen.
Tip: For a smoother jam, mash the fruit lightly with a potato masher halfway through cooking.
