It looks like you're sharing a recipe for Mazah jam—but there’s a likely mix-up in the name.
“Mazah” isn’t a known fruit in English, Arabic, or common culinary traditions. However, based on the method (peeling, pitting, cooking with sugar and lemon juice), you’re almost certainly referring to “Mazah” as a misspelling or phonetic rendering of “Mehrab” or—more likely—“Maasah” or “Mishmish.”
But the strongest clue? Pits + peels + jam = you’re making apricot jam.
In many Arabic-speaking regions, apricots are called "Mishmish" (مشمش)—and when spoken quickly or transcribed informally, it can be written as “Mazah,” “Mazeh,” or similar.
✅ Corrected Recipe: Traditional Apricot (Mishmish) Jam
Ingredients:
- 2 lbs (about 900g) fresh apricots (Mishmish)
- 1½–2 cups sugar (adjust to taste and fruit sweetness)
- 2 tbsp lemon juice (natural pectin + prevents browning)
- ¼ cup water (optional, only if needed)
Instructions:
