And, for part FIVE of the stone fruit saga of 2016, I present to you…
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 (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.
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.
SMALL BATCH 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
- Prepare your jars. Keep them warm. Get your lids and bands at the ready.
- 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.
- 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.
- Skim foam off surface, ladle into sterilized jars. Place lids and bands to fingertip tight. Process in boiling water bath for 10-mins.
- Remove from water and let sit for 12-24 hours. Any unsealed jars must be refrigerated and used immediately.