Traditional Apricot (Mishmish) Jam: Summer Preserved in a Jar

non-reactive bowl (glass, ceramic, or stainless steel), combine:

• Apricots

• Sugar

• Lemon juice

• Lemon zest (if using)

Stir gently to coat the fruit. Cover and refrigerate for 8-12 hours or overnight. During this time, the sugar draws out the natural juices from the apricots, creating a syrupy liquid. This step is essential for deep flavor.

Step 3: Prepare for Canning (If Preserving)

If you plan to can your jam for shelf storage, sterilize your jars and lids now. Place jars in boiling water for 10 minutes. Keep them hot until ready to fill.

Step 4: Cook the Jam

1. Transfer the apricot mixture to a wide, heavy-bottomed pot (a Dutch oven or preserving pan is ideal). The wide surface area helps liquid evaporate quickly.

2. Bring to a boil over medium-high heat, stirring frequently to prevent sticking.

3. Reduce heat to medium and cook, stirring often, for 20-40 minutes, depending