Prepare the Mazah: Wash the Mazah well, remove the peels and pits, and cut it into small pieces.
In a pot over the stove: Add the Mazah with the sugar and lemon juice and let it rest for 2 hours to release its juice.
Cooking: Then, add a little water and cook over low heat, stirring occasionally, until the jam thickens.
Checking: To ensure it’s ready, run it over a cold plate. If it remains firm, it’s ready.
Storage: Let it cool, then place it in sterilized, tightly sealed jars.
Notes:
You can add a little cinnamon or vanilla to taste.
This jam is great with bread, baghrir, or even in desserts.
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