Prep the Fruit:
Wash apricots well.
Cut in half, remove pits, and peel if desired (peeling is optional—skins add fiber and color).
Chop into small pieces.
Macerate:
In a heavy pot, combine apricots, sugar, and lemon juice.
Let sit 1–2 hours at room temperature to draw out juices.
Cook:
Place pot over medium-low heat.
Bring to a gentle simmer, then reduce to low heat.
Cook 30–50 minutes, stirring occasionally to prevent sticking, until thick and glossy.
Optional: Mash lightly with a potato masher for smoother texture.
Test for Doneness (Plate Test):
Chill a small plate in the freezer.
Drop a spoonful of jam on the cold plate. Let sit 1 minute.
Push with your finger—if it wrinkles and holds shape, it’s ready.
Store:
Pour hot jam into sterilized glass jars, seal tightly.
Store in the fridge for up to 3 weeks, or process in a water bath for long-term shelf storage.
💡 Tips for Perfect Apricot Jam
Ripe but firm apricots work best—overripe = too soft, underripe = too tart.
Don’t skip lemon juice—it balances sweetness and helps set the jam.
No added pectin needed—apricots and lemon provide natural pectin.
🌍 Cultural Note
Apricot jam (Mishmish) is a beloved preserve across the Middle East, North Africa, and the Mediterranean—often served with cheese, bread, or morning tea.
So while “Mazah” may have been a typo, the tradition behind your recipe is real, delicious, and centuries old.
Happy jamming! 🍑✨
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