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

1. on how thick you like your jam.

How to tell when it’s done:

• The plate test: Place a small plate in the freezer for a few minutes. Drop a spoonful of jam onto the cold plate. Let it sit for 30 seconds, then push it with your finger. If it wrinkles and holds its shape, it’s done.

• Temperature: The jam should reach 220°F (105°C) on a candy thermometer.

• Visual: It should be thick, glossy, and coat the back of a spoon.

Step 5: Remove Scum (Optional)

As jam cooks, foam may rise to the surface. Skim it off with a spoon for a clearer final product.

Step 6: Jar the Jam

If canning:

1. Ladle hot jam into hot sterilized jars, leaving ¼-inch headspace.

2. Wipe rims clean, place lids, and screw on bands until fingertip-tight.

3. Process in a boiling water bath for 10 minutes (adjust for altitude).

4. Remove jars