Traditional Apricot (Mishmish) Jam
Introduction
Traditional Apricot Jam, often known as Mishmish Jam, is a classic homemade preserve cherished for its vibrant color, fragrant aroma, and perfectly balanced sweet-tart flavor. Made using ripe apricots and simple ingredients, this jam has been passed down through generations as a delicious way to preserve the taste of summer and enjoy it all year long.
Ingredients
- 2 kg ripe apricots (mishmish)
- 1.5 kg granulated sugar (adjust to taste)
- 2 tablespoons fresh lemon juice
- 1 cup water (optional, if apricots are not very juicy)
Instructions
- Wash the apricots thoroughly, cut them in half, and remove the pits.
- Place the apricots in a large bowl and mix them with the sugar.
- Cover the bowl and let it rest for 6–8 hours or overnight to release the natural juices.
- Transfer the mixture to a heavy-bottomed pot and place it over medium heat.
- Add water only if needed.
- Bring to a gentle boil, stirring occasionally.
- Skim off any foam that forms on the surface.
- Reduce heat and simmer for 40–60 minutes until the jam thickens.
- Add lemon juice during the last 10 minutes of cooking.
- Test the jam on a cold plate; if it wrinkles when pushed, it is ready.
- Remove from heat and allow to cool slightly.
- Pour into sterilized jars, seal tightly, and cool completely.
Description
This Traditional Apricot Jam has a glossy golden-orange color with tender fruit pieces suspended in a thick, smooth syrup. The sweetness of ripe apricots is perfectly balanced by the brightness of lemon juice, creating a rich and refreshing flavor ideal for breakfasts, desserts, and baking.
Tips
- Use fully ripe apricots for the best taste and natural sweetness.
- Stir gently to keep fruit pieces intact.
- Mash slightly if a smoother texture is preferred.
- Always sterilize jars to extend shelf life.
- Refrigerate after opening.
Corrections & Common Mistakes
- Jam too runny: Cook longer until properly thickened.
- Jam too thick: Add a small amount of hot water and stir.
- Burning: Use a heavy pot and stir regularly.
- Too sweet: Reduce sugar or increase lemon juice next time.
Enjoy
Enjoy your Traditional Apricot (Mishmish) Jam on warm bread, with yogurt, layered in pastries, or served alongside cheese. Each spoonful brings the comfort of homemade tradition and natural fruit goodness.
