canning | cardamom | fruit | jam | nectarine | rose water

Rosewater cardamom nectarine preserves. Or jam.

August 29, 2016

And, for part FIVE of the stone fruit saga of 2016, I present to you…

Rosewater cardamom nectarine jam.

I received 26 lbs. of a mix of nectarines and peaches back in the beginning of August thanks to my Canbassador-ship with Northwest Cherries and the Washington State Stone Fruit Commission. As I said before, this is my fourth year doing it and every year I enjoy it more and more!

For the peaches, I made a hot tomato peach jam and a peach cobbler. The nectarines… well for them I knew I wanted to do something a little different. Something more unique, or internationally-inspired. So I remembered I had seen something in Saveur about murabba, which is a type of preserve from South Asia:

Murabba[1] (from Arabic: مربة‎‎, mirabba “jam”, “fruit preserves”; Armenian: մուրաբա, muraba, Azerbaijani: mürəbbə

Georgian: მურაბა, muraba, Hindi: मुरब्बा, murabbā, 

Persian: مربا‎‎, morrabâ, Tajik: мураббо, murabbo, 

Urdu: مربا‎, Uzbek: murabbo’) refers to sweet fruit preserve which is popular in many regions of Caucasus, Central and South Asia. It is traditionally prepared with fruits, sugar, and spices.

Rosewater cardamom nectarine jam.

I wanted to do something like that, but not exact. So I made a nectarine preserve (or jam) with rosewater and cardamom. I opened my cardamom pods and used the seeds inside. You could also just tie some pods in a cheesecloth and cook it in the pot with the jam, then remove it.

My rosewater is by Nielsen-Massey. You can buy it from a lot of places, and most ethnic supermarkets or stores will have it. I can’t say you’ll use it often, but its one of those things I like having in my arsenal. Even if only for moments like this.

Rosewater cardamom nectarine jam.


Makes 2 -3 half pint (8 oz.) jars 


  • 3 cups chopped nectarines (NOT peeled!)
  • 1 1/2 cups sugar
  • 2 tablespoons lemon juice
  • the inner seeds of 4 cardamom pods
  • 1 – 2 teaspoons rosewater


  1. Prepare your jars. Keep them warm. Get your lids and bands at the ready.
  2. Cook nectarines, sugar, lemon juice and cardamom seeds at a very mild boil for 30-minutes. I zapped mine with an immersion blender for a few seconds just to break up the larger pieces. I did leave some smallish chunks.
  3. Add in the rosewater (you may not want more than 1-2 teaspoons, unless you really love it). Stir and cook for 5 more minutes.
  4. Skim foam off surface, ladle into sterilized jars. Place lids and bands to fingertip tight. Process in boiling water bath for 10-mins.
  5. Remove from water and let sit for 12-24 hours. Any unsealed jars must be refrigerated and used immediately.

Rosewater cardamom nectarine jam.


Suggestions for use: EAT IT!
Soundtrack: The Olympics, duh.
Sources & Credits: Purple and gold tea towel; Williams-Sonoma, all Ball® quilted crystal jam jars;, vintage milk glass
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