I've spent my whole life trying to remember the name of this fruit.
This traditional apricot (Mishmish) jam captures all the bright, concentrated sweetness of summer apricots. Macerating the fruit with sugar before cooking helps extract its natural juices, resulting in a more intense flavor and a beautiful glossy texture; no need to add pectin.
Traditional Apricot (Mishmish) Jam
Ingredients
INGREDIENT AMOUNT
Fresh Apricots (Mishmish) 2 pounds
Sugar 1 1/2 to 2 cups
Lemon Juice 2 tablespoons
Water (optional) 1/4 cup
Instructions
Step 1: Preparing the Fruit
Wash the apricots thoroughly. Cut them in half and remove the pits. Peeling is optional; leaving the skin on adds color and fiber. Cut the apricots into small, even pieces.
Step 2: Maceration.
In a heavy-bottomed saucepan, combine the chopped apricots, sugar, and lemon juice. Stir well and let sit at room temperature for 30 minutes. The sugar will draw out the juices from the fruit and form a syrup.
Step 3: Simmering.
