Confiture d'abricots (Mishmish)
It is peach, apricot, plum, nectarine season here in Morocco. I've seen yellow plums, plums just a little bigger than a cherry and huge organic peaches. I've been baking allot with peaches and apricots but this time I decided to make Moroccan/French apricot jam. This recipe comes from my brother in laws wife *Bushara*. I absolutely love to eat it with toasted bagget slices, it is so yummy and not sweet, it sort of has this tangy flavor to it. This jam is very special, I hand picked every organic apricot that went into it, however I can't seem to remember if I bought a Kilo or a Kilo and a half? Hmmmm, whatever the weight is, I do know 30 medium size apricots went into this jam.
30 medium ripe apricots
5 cups sugar
Juice of 1 large lemon
1 inch piece of cinnamon
1 teaspoon of vanilla
Split apricots in half and remove the seeds. In a large pan add your apricots with 5 cups of sugar, set aside to rest for at least 4 hours or over night. After resting the sugar should have dissolved and turned into syrup. If you can still see sugar grains, do not worry they will disappear once the jam begins to cook. Add your vanilla, cinnamon piece, and the juice of 1 lemon, mix well and place on low heat (UNCOVERED) for approximately 2 hours. The heat must be on the lowest possible. While cooking the jam, sterilize 4 small jars or 2 large glass jars. You'll know the jam is done when it becomes bright orange, glossy, thick, and the apricots have all dissolved. Remove the jam from the heat and let cool for 5 minutes. Pour the warm/hot jam into your jars and close tightly. Flip the jars cap side down and let sit for 24 hours. after 24 hours you can place the jars in the fridge or freeze for up to 3 months. Enjoy with toast, bagels, or even as a cake filling.
This picture shows the apricots after they have sat in the fridge overnight covered in sugar. The sugar has dissolved and brought out all the juices from the apricots. It almost looks as if I added water.