Sunday, February 10, 2013

Muraba-e-Saib (Apple Jam)

Prepare this dish now and it will be ready in time for your party! This would make a great stocking filler!

Makes 64 ounces of jam


  • 12 apples - I used Macintosh
  • 3 tablespoons lemon juice
  • Sugar equal to the weight of the apples (I got 2 lb. 1 3/4 ounces of apples, so that's how much sugar I used)
  • 18 tablespoons water
  • 3 pinches saffron
  • 3 tablespoons rosewater


  1. Peel and core the apples, then slice thinly. (You don't have to slice them too thinly; you don't need a mandoline or anything like that.)
  2. Sprinkle the apples with the lemon juice. This will prevent discoloration.
  3. Put the apples and the sugar in the saucepan with the water. Bring to a boil, removing any scum that may develop.
  4. Boil gently until the apples are slightly softened and begin to look translucent. 
  5. Add the saffron to the mix. Stir carefully, but thoroughly, and boil another few minutes.
  6. Meanwhile, prepare your jars, lids, bands and the water bath canner. Fill the stock pot with water to cover the jars and accessories and bring to 180 degrees. Fill the canner a little more than halfway (enough to cover jars once immersed in the water) and bring to 180 degrees. 
  7. When the jam has reached the jelling point, add the rosewater and remove from heat. 
  8. When everything is ready, ladle the jam mixture into the clean jars. Top with the lids, seal with the bands, and lower into the water bath.
  9. Bring the water bath canner up to a rolling boil, then lower the jars in using the rack. 
  10. Cover the canner and process the jars 30 minutes. 
  11. Remove from the canner and let cool naturally 24 hours. 
  12. Store or give as gifts. Refrigerate after opening.


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