1. Is mishmesh mistkawy available anywhere in the US?

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.

2. Do I need to add pectin to make this jam?

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.

3. How do I know when the jam is ready?

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.

Apricot Jam

Name: Apricot Jam
Prep time: 15 min
Cook time: 45 min
Total time: PT-484960H46M24S
Cuisine: Palestinian/American
Ingredients: 5 cups of pitted chopped jam; 2 ½ cups of granulated sugar (for extra sweetness add another ½ cup)

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

Scale

5 cups of pitted chopped jam
2 1/2 cups of granulated sugar (for extra sweetness add another 1/2 cup)

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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.