Description:
Traditional apricot (mishmish) jam is a classic homemade preserve with a bright golden color, a rich fruity aroma, and a perfect balance of sweetness and gentle tang. Made with ripe apricots and simple ingredients, this jam captures the true taste of summer and is commonly enjoyed spread on bread, served with pastries, or paired with cheese.
Ingredients:
1 kg ripe apricots (mishmish), washed and pitted
700 g sugar (adjust to taste)
2 tbsp lemon juice
½ cup water (optional, if apricots are not very juicy)
Preparation Method:
Cut the apricots into halves or quarters and place them in a large pot.
Add the sugar and lemon juice, then gently mix. Let the mixture rest for 1–2 hours to allow the apricots to release their natural juices.
Place the pot over medium heat. If needed, add a little water to prevent sticking.
Bring to a gentle boil, stirring occasionally. Skim off any foam that forms on the surface.
Reduce the heat and simmer for 30–45 minutes, stirring from time to time, until the jam thickens and the apricots become soft and glossy.
To test doneness, place a small spoonful on a cold plate—if it sets and doesn’t run, the jam is ready.
Remove from heat and let cool slightly, then pour into clean, sterilized jars. Seal tightly.
Serving Tip:
Enjoy this traditional apricot jam on fresh bread, croissants, pancakes, or as a filling for pastries. It also pairs beautifully with yogurt or mild cheeses.