IngredientsFresh apricots (Mishmish): 2 lbsSugar: 1½–2 cupsLemon juice: 2 tablespoonsWater (optional): ¼ cupInstructionsStep 1: Prepare the ApricotsRinse the apricots well. Slice them in half and remove the pits. Peeling is optional; leaving the skins on adds extra color and fiber. Chop the fruit into small, uniform pieces.Step 2: Macerate the FruitAdd the chopped apricots, sugar, and lemon juice to a heavy-bottomed pot. Stir to combine, then let the mixture rest at room temperature for 30 minutes. During this time, the sugar will draw out the fruit’s juices and create a natural syrup.Step 3: Cook the JamSet 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. As it cooks, the jam will thicken and become shiny.Tip: For a smoother texture, lightly mash the fruit with a potato masher halfway through cooking.Step 4: Test for DonenessTo test if the jam has set, place a small spoonful on a chilled plate. After 1 minute, push it gently with your finger. If it wrinkles and holds its shape, the jam is ready.Step 5: Store the JamTransfer the hot jam into sterilized glass jars and seal tightly. Store in the refrigerator for up to 3 weeks. For longer storage, process the jars using a boiling water bath.
I’ve been trying to remember the name of this fruit my whole life
