📝 About This Recipe
A cornerstone of the traditional Afghan breakfast table, Muraba-e-Alu is a vibrant, ruby-hued preserve that captures the essence of late-summer plums. This jam is uniquely aromatic, infused with the warmth of green cardamom and a whisper of rosewater, creating a sophisticated balance between tart fruit and floral sweetness. Perfectly preserved in a thick, glossy syrup, it offers a nostalgic taste of Kabul’s morning rituals and is a testament to the Afghan art of slow-cooked fruit preserves.
🥗 Ingredients
The Fruit Base
- 1 kg Red or Black Plums (ripe but firm, pitted and sliced into quarters)
- 2 tablespoons Lemon Juice (freshly squeezed to prevent crystallization)
- 1.5 cups Water (filtered water)
The Syrup & Aromatics
- 800 grams Granulated White Sugar (adjust slightly based on the sweetness of the plums)
- 8-10 pieces Green Cardamom Pods (lightly crushed to release oils)
- 1 tablespoon Rosewater (high-quality culinary grade)
- 1 pinch Saffron Threads (optional, for a deeper golden-red hue)
Finishing Touches
- 2 tablespoons Slivered Almonds (blanched, for texture)
- 1 tablespoon Slivered Pistachios (for garnish and crunch)
👨🍳 Instructions
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1
Thoroughly wash the plums under cold water. Cut them in half, remove the pits, and slice each half into two or three wedges depending on the size of the fruit.
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2
In a large, heavy-bottomed pot or a traditional copper jam pot, combine the water and sugar over medium heat.
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3
Stir the sugar mixture constantly until the sugar has completely dissolved and the liquid begins to simmer.
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4
Add the lightly crushed cardamom pods and the lemon juice to the syrup. Let it boil for about 5-8 minutes until the syrup slightly thickens.
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5
Carefully add the sliced plums to the boiling syrup. Ensure the fruit is mostly submerged.
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6
Bring the mixture back to a boil, then immediately reduce the heat to medium-low. You want a gentle, consistent simmer.
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7
As the jam cooks, a white foam may rise to the surface. Use a fine mesh spoon to skim this foam off and discard it; this ensures a clear, translucent jam.
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8
Simmer for 35-45 minutes. The plums should become tender and translucent, and the syrup should take on a deep, rich red color from the skins.
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9
Test the consistency by placing a small spoonful of syrup on a chilled plate. Wait 30 seconds and push it with your finger; if it wrinkles, it is ready.
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10
Stir in the rosewater, saffron (if using), and slivered almonds during the last 5 minutes of cooking.
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11
Remove the pot from the heat and let it cool in the pot for about 10 minutes.
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12
While still warm, ladle the Muraba into sterilized glass jars, leaving about a half-inch of headspace at the top.
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13
Wipe the rims of the jars clean, seal tightly with lids, and allow to cool completely at room temperature before moving to the refrigerator.
💡 Chef's Tips
Choose plums that are slightly under-ripe if you prefer whole fruit pieces, as very soft plums will break down into a smoother jam. Do not over-stir the jam once the plums are added, as this can break the delicate fruit slices. Always use a heavy-bottomed pot to prevent the sugar from scorching at the base during the long simmer. If the jam feels too thick after cooling, you can thin it with a tablespoon of boiling water, but do this sparingly. Sterilize your jars by boiling them in water for 10 minutes to ensure the jam stays fresh for months.
🍽️ Serving Suggestions
Serve alongside fresh Afghan Naan or Barbari bread with a thick layer of 'Qaymaq' (clotted cream). Pairs beautifully with a hot glass of black tea infused with cardamom. Use it as a sophisticated topping for plain Greek yogurt or rice pudding (Sheer Birinj). Drizzle the syrup over vanilla ice cream for a fusion dessert. Include it on a breakfast platter with walnuts, feta cheese, and fresh cucumbers.