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

1. and let cool undisturbed for 12-24 hours. You should hear the satisfying “pop” as lids seal.

If refrigerating:

1. Let jam cool slightly, then transfer to clean jars.

2. Refrigerate for up to 3 months.

Pro-Tips for Jam Perfection

1. Quality Fruit Matters
The best jam comes from the best fruit. Use ripe, fragrant apricots at the peak of the season. Underripe fruit lacks flavor; overripe fruit may not set properly.

2. Don’t Skip the Maceration
That overnight rest isn’t optional. It transforms the fruit, creating deeper flavor and better texture.

3. Use a Wide Pot
The wider the surface area, the faster the jam thickens. A narrow pot traps steam and takes forever.

4. Stir Frequently
Apricot jam burns easily. Stir often, especially toward the end.

5. Test Early
Start checking for doneness around 20 minutes. Every batch is different.

6. Let It Rest in the Jar
Jam continues to set