\I’ve tried my whole life to remember the name of this fruit.

jam, lightly mash the fruit with a potato masher halfway through cooking.

Step 4: The plate test.

To check if the jam has set, place a small amount on a cold plate taken from the freezer. Let it sit for a minute, then press the edge with your finger. If the surface wrinkles and holds its shape, the jam is ready.

This traditional apricot (Mishmish) jam captures

all the bright, concentrated sweetness of summer apricots. Macerating the fruit with sugar before cooking draws out the natural juice, developing a richer flavor and a beautiful, glossy texture; there’s no need to