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

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Step 2: Macerate Overnight
In a large, non-reactive bowl (glass, ceramic, or stainless steel), combine:

Apricots

Sugar

Lemon juiceCookware & Diningware

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
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.

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

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

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

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

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

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