This easy homemade apricot jam requires just two ingredients: fresh apricots and sugar. That’s all it takes to create a preserve with a golden hue and the perfect balance of tart and sweet. Each spoonful captures the essence of summer, a simple joy made from the season’s finest fruit.
I truly love jam—it’s my favorite thing to have in the morning, spread over warm toast with a bit of butter and a cup of coffee on the side. Check out my strawberry jam recipe.
That’s the breakfast I grew up with, and it still brings me comfort every day. My mother never bought jam from the store; she always made it herself, and I think that’s just how things were back then—people made the most of what they had, turning fresh, seasonal fruits into something special.
Unlike other jams, which I usually enjoy on toast with butter, I especially love eating apricot jam with lightly akkawi cheese, which is similar to feta. The contrast between the sweet, tangy jam and the salty cheese is just perfect. It’s a simple combination, but one that brings back so many memories and always feels a little extra special.
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Palestinians Apricots
In Palestine, apricot jam is perhaps the most popular of all jams. Every year, my mother would make a large batch to last us the entire year. What makes it even more special is the type of apricot we have back home, known as mishmesh mistkawy.
Mishmesh mistkawy is a unique variety of apricot native to Palestine, particularly known for its small size, yellowish color, and sweet seeds. Its season is brief, lasting only a couple of weeks in early summer, and it is primarily found in towns like Jifna located north of Ramallah, and Beit Jala, just south of Jerusalem.
That time of year is lovingly called jum‘a mishmishyeh, referring to the brief season of these apricots that come and go in what feels like the blink of an eye.
Another special feature of this apricot variety is the seed inside the kernel—it’s sweet, unlike the bitter seeds in other types. I remember when my mother would start cooking the jam: she’d cut the apricots and place them in a large pot, add sugar, and let the mixture simmer gently over low heat.
Meanwhile, I’d sit on the patio behind our house, gathering the kernels and cracking them open with a stone to reveal the seeds inside. We’d add those sweet seeds to the jam, giving it a crunchy texture —similar to dried almonds. It’s a taste and a memory I’ll never forget.
Although mishmish mistkawy apricots aren’t available in the U.S., you can still make delicious apricot jam with just a few simple steps. So let’s get to it!
Equipment
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- Pot - For cooking jam
- Glass Jars - For storing jam
Ingredients
- Fresh Apricots - Pick apricots that are ripe and naturally sweet. Avoid ones that are very hard or green, as they’re underripe and won’t bring out the full flavor or texture needed for a good jam. Slightly firm apricots are fine—as long as they have a nice aroma and some give when pressed, they’ll cook down beautifully.
- Granulated Sugar - In addition to bringing sweetness to the jam, granulated sugar also plays an important role in preserving it. It helps the jam set properly and prevents spoilage, allowing it to last for months when stored correctly.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Wash the apricots well and rinse thoroughly. Cut each apricot into about 4 pieces, removing the kernel, and place them in a pot.
Step 2 | Cover the apricots with sugar. Let the mixture sit for 2–4 hours, or overnight, away from any water, until the sugar melts.
Step 3 | Place the pot on the stove over high heat. Stir well, and once it starts boiling (about 10 minutes), reduce the heat to low. Continue cooking on low heat, stirring every 10–15 minutes for about 45 minutes. You'll know it's almost ready when the jam starts bubbling even on low heat.
Step 4 | Turn off the stove and let the jam cool in the pot for 10 minutes. Pour the jam into clean, dry jars. Leave the jars uncovered until the jam has fully cooled.
Expert Tips
- Apricot jam is one of the more delicate jams, so it’s important not to undercook it—otherwise, it won’t keep well. One of the key signs that it’s ready is when it starts forming steady, gentle bubbles while simmering on low heat. That bubbling means the jam has reached the right temperature and texture. Let it continue like that for just 5–10 minutes to ensure it’s fully cooked, then turn off the heat. Don’t rush this part—it's what helps the jam set properly and last longer in storage.
- The key to preserving any jam is in the cooking—letting it boil gently over low heat for a good while helps it last longer. Making jam is simple, but it can be a bit tricky if you're not paying close attention.
- You can test the consistency by taking a small spoonful and placing it on a plate to cool and try.
- It’s very important to make sure your jars are thoroughly washed and completely dry before filling them with jam. Once the jam is cooked, be especially careful—any water that gets into the pot or the jars can cause the jam to spoil. This step is critical for preserving the jam safely and ensuring it lasts through the year. I always make sure the jars are sterilized, dried well, and ready before the jam finishes cooking.
Storage
- Once the jam is ready and still hot, pour it into sterilized glass jars, do not cover until completely cooled off. I keep them over night covered in table cloth then tightly cover with the lid the next day.
- Jars are stored in the fridge, they would last for the entire year—sometimes even longer. The sugar acts as a natural preservative, so as long as the jar remains sealed and untouched, the jam keeps beautifully.
Frequently Asked Questions
As of now, mishmesh mistkawy is not commonly available in the United States. This specific variety is not widely cultivated or exported, making it rare outside its native region. While some specialty Middle Eastern or Palestinian grocery stores might occasionally carry imported apricots, the availability of mishmesh mistkawy in the U.S. is extremely limited.
No pectin is needed! Apricots naturally contain enough pectin, especially when they’re slightly underripe. Slow cooking with sugar helps the jam thicken beautifully on its own.
A good way to test it is the “wrinkle test”: place a small spoonful of jam on a chilled plate, let it sit for a minute, and then run your finger through it. If it wrinkles and holds its shape, it’s ready.
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More Delicious Recipes
Apricot Jam
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: Apricot sit in sugar 2-4 hours
- Yield: 4 small jars 1x
- Cuisine: Palestinian/American
- Diet: Vegan
Description
This easy homemade apricot jam requires just two ingredients: fresh apricots and sugar. That’s all it takes to create a preserve with a golden hue and the perfect balance of tart and sweet. Each spoonful captures the essence of summer, a simple joy made from the season’s finest fruit.
I truly love jam—it’s my favorite thing to have in the morning, spread over warm toast with a bit of butter and a cup of coffee on the side. Check out my strawberry jam recipe.
Ingredients
- 5 cups of pitted chopped jam
- 2 ½ cups of granulated sugar (for extra sweetness add another ½ cup)
Instructions
- Wash the apricots well and rinse thoroughly.
- Cut each apricot into about 4 pieces, removing the kernel, and place them in a pot.
- Cover the apricots with sugar. Let the mixture sit for 2–4 hours, or overnight, away from any water, until the sugar melts.
- Place the pot on the stove over high heat. Stir well, and once it starts boiling (after about 10 minutes), reduce the heat to low.
- Continue cooking on low heat, stirring every 10–15 minutes for about 45 minutes. You'll know it's almost ready when the jam starts bubbling even on low heat.
- Turn off the stove and let the jam cool in the pot for 10 minutes.
- Pour the jam into clean, dry jars. Leave the jars uncovered until the jam has fully cooled.
- Once cooled, cover the jars and store them in the fridge. The jam can last up to a year.
Notes
- Apricot jam is one of the more delicate jams, so it’s important not to undercook it—otherwise, it won’t keep well.
- One of the key signs that it’s ready is when it starts forming steady, gentle bubbles while simmering on low heat.
- That bubbling means the jam has reached the right temperature and texture. Let it continue like that for just 5–10 minutes to ensure it’s fully cooked, then turn off the heat. Don’t rush this part—it's what helps the jam set properly and last longer in storage.
- The key to preserving any jam is in the cooking—letting it boil gently over low heat for a good while helps it last longer. Making jam is simple, but it can be a bit tricky if you're not paying close attention.
- You can test the consistency by taking a small spoonful and placing it on a plate to cool and try.
- It’s very important to make sure your jars are thoroughly washed and completely dry before filling them with jam. Once the jam is cooked, be especially careful—any water that gets into the pot or the jars can cause the jam to spoil. This step is critical for preserving the jam safely and ensuring it lasts through the year. I always make sure the jars are sterilized, dried well, and ready before the jam finishes cooking.
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