Moraba-ye Albalu - Sour cherry jam Ingredients:
black cherries (or sour cherries), 2 kg
sugar, 1.5 kg
vanilla essence, 1/2 teaspoon
Directions:
Wash black cherries or sour cherries and
remove the tails if any. Carefully remove the stones with
a sharp
object
to avoid crushing the black cherries. Add sugar and mix.
If cherries are used instead of black cherries, less sugar
can be used.
Pour in a non-stick pot and leave for 2-3 hours.
Some juice will collect in the pot. Excess juice should
be removed
prior to cooking. It can be used as cherry-drink. Bring
to boil over high heat, removing the foam occasionally.
Add vanilla essence, and cook over high heat for about
30 minutes until the mix becomes very thick.
Leave the mix
in the pot overnight. If the mix becomes watery, cook again
over high heat until it thickens. Sterlize jelly jars in
boiling water. Drain and dry completely. Fill with jam
and seal tightly. Store in cool, dark place.
back to the top
Moraba-ye Alu Zard - Golden Plum Preserves
Ingredients:
golden plums, 2 lbs
brown sugar, 4 cups
water, 1 cup
lime juice, 2 tablespoons
1 teaspoon ground cardamom or 1/4 cup rose water (optional)
Directions:
Wash and peel plums without removing the stems. To do
this easily, you can blnach them for 1 minute in boiling
water. This will make the skin come off quickly.
In a large suace pan, macreate plums and sugar overnight.
Remove from suacepan and add 1 cup of water. Boil and reduce
hea and let simmer for 10 minutes.
Add peeled plums and lime juice and let simmer uncovered
for 35 minutes or until it is thick enough. Stir occasionally
and add cardamom or rose water if desired.
Sterlize jelly jars in boiling water. Drain and dry completely.
Fill with jam and seal tightly. Store in cool, dark place.
back to the top
Moraba-ye
Beh - Quince Preserves
Ingredients:
small quinces, 2 kg
sugar, 1.5 kg
lime juice, 1/2 cup
cardamom, one teaspoon
Directions:
Wash and peel the quinces. Cut each into
thin slices, removing the seeds and the hard middle core.
Pour
in a non-stick pot. Add enough water to cover the
quinces, and cover. Cook over low heat for about 30 minutes.
Add sugar and cardamom and cook over low heat for about
3 hours until the mix is quite thick. Keep mostly covered
during cooking. Add lime juice and cook for another 2-3
minutes.
Sterlize jelly jars in boiling water. Drain and dry completely.
Fill with jam and seal tightly. Store in cool, dark place.
back to the top
Morbab-ye Sib - Whole Apple Jam Ingredients:
small whole lady apples with stems, 2 kg
sugar, 2 kg
lime juice, 1/2 cup
rose-water, 1/2 cup or cardamom (optional)
Directions:
Wash and peel the apples. Do not remove the
stems. Cut each into thin slices, removing the seeds and
the hard middle
core.
Pour apples in a non-stick pot. Add enough water to
cover the apples, and bring to boil. Cook over high heat
for
about 10 minutes. Add sugar and cook for another 10 minutes.
Add rose-water and lime juice and cook for 2-3 minutes.
The mix should be quite thick when cooking is over.
Sterlize jelly jars in boiling water. Drain and dry completely.
Fill with jam and seal tightly. Store in cool, dark place.
back to the top
Moraba-ye Narenj - Seville Orange Preserves
Ingredients:
seville oranges, 6 medium sized
water, 1 cup
sugar, 10 cups
1 tablespoon seville orange seeds
Directions:
Scrub and clean oranges to remove all spots
from the skin. Cut orange into quarters with cutting through.
Remove seeds. Soak orange seeds in water for an hour.
Bring 8 cups of water to boil and put oranges into the
pot for 8 -10 minutes. Drain and repeat to remove bitterness.
Pour 1 cup of water in a pot and arrange oranges at the
bottom. Add sugar and pour the water from the soaked seeks
onto the oranges. Bring to boil over high heat and them
reduce heat. Simmer for 30 minutes or until the mixture
is glossy. Remove oranges from the pot. If syrup is not
thick enough, let it simmer longer.
Sterlize jelly jars in boiling water. Drain and dry completely.
Fill with jam and seal tightly. Store in cool, dark place.
back to the top
Moraba-ye Hedevandeh - Summer Watermelon
Preserve
Ingredients:
watermelon rinfs, 2 cups
water, 1 cup
sugar, 1.5 cups
1 tablespoon lime juice
5 cardamom pods, peeled
Directions:
Cut the watermelon rinds into 1 inch pieces
and place ina pan and cover with water. Bring the pot to
boil and reduce and let simmer for 1.5 hours. Drain and
set aside the rinds. In the same pot, mix 1.5 cups of sugar,
1 cup water and bring to boil. Add rinds and cardamom.
Boil for 15 minutes and remove and cover. Add lime juice
and let simmer for another 5 minutes. Leave overnight.
Reheat pan for 20 minutes or until the mixture is thick.
Sterlize jelly jars in boiling water. Drain and dry completely.
Fill with jam and seal tightly. Store in cool, dark place.
back to the top
Moraba-ye Havij - Autumn Carrot Jam
ingredients:
small carrots, 2 kg
sugar, 2 kg
rose-water, 1/2 cup
lime juice, 1/3 cup
Directions:
Wash and peel carrots, then slice thinly.
Further cut each slice along its length and width. Alternatively,
a
food processor can be used.
Pour in a non-stick pot. Add
sugar and 4 glasses of hot water to carrots. Bring to boil
over high heat, removing
the foam occasionally.
Cook over high heat for about 30
minutes until the mix is very thick. Add rose-water and
lime juice and mix well.
Cook for another 2-3 minutes. Sterlize jelly jars in boiling
water. Drain and dry completely. Fill with jam and seal
tightly. Store in cool, dark place.
back to the top
Jam Making Tips 1. When making fruit Jam, make sure you use fresh, sweet
fruit at the peak of the season for best results.
2. The fruit you pick should not be too ripe nor should
it have spots or bruises.
3. The rule of thumb is that for every 2 cups
of fruit you prepare, you will need 1.5 cups of sugar. Make
sure you have
sugar on hand.
4. Jams and preserves should
always be stored in a cool, dark place.
back to the top
|
