The process itself is as comforting as the final result. After washing, peeling, and cutting the Mazah into small pieces, the fruit is combined with sugar and lemon juice and left to rest for a couple of hours. This simple pause allows the fruit to release its natural juices, setting the stage for a rich and fragrant jam. Slow cooking over low heat does the rest of the work, requiring only occasional stirring and patience. A quick test on a cold plate confirms when the jam has reached the right consistency, making the method approachable even for beginners.
