When you think of Persian cuisine, images of fragrant rice, spicy kebabs, and exotic spices immediately come to mind. But did you know that Persians are also masters at making jams? One special treat is Morabay-e Toot Faranghi – Low Sugar Strawberry Jam (مربای توت فرنگی), which impresses with its intense flavor and natural sweetness. The unique aromas of lemon and rose water make any breakfast a feast.
MORABAY-E TOOT FARANGHI – LOW SUGAR STRAWBERRY JAM
Persian strawberry jam is more than just a spread; it is a little piece of Persian culture and taste. The combination of sweet strawberries, fragrant rose water, and lemon juice makes it a highlight on any breakfast buffet. Today, I will show you how to make this delicious jam with less sugar, allowing you to enjoy its unique sweetness.
Morabay-e Toot Faranghi is a great way to celebrate the strawberry season and enjoy a piece of Persian cuisine at the same time. This low-sugar version is not only healthy but also tasty. Try this recipe and let yourself be charmed by the flavors of 1001 nights!
THE ART OF MAKING JAMS IN PERSIA
In Iran, making jam has a long tradition and is considered a true art. As Persians, we value the quality of the ingredients and careful preparation. Only the ripest and sweetest strawberries are used for strawberry jam, often sourced from local gardens. What makes Persian strawberry jam special is the addition of rose water, which gives the jam a floral note. The result is a taste experience that stimulates all the senses.
WHY INCLUDE LEMON PEEL IN THE COOKING?
In the world of jams and marmalades, there are numerous methods to achieve the perfect consistency and ideal taste. The Persian art of jam uses lemon peel as a secret ingredient, while industrial production often relies on preserving sugar, which is a mixture of sugar, pectins, acids, and sometimes palm oil. Preserving sugar enables quick jelling of the jam to reach the desired texture.
Traditional Persian cuisine prefers to use natural ingredients. The pectins in the lemon peel act as a jelling substance, without any added additives, resulting in pure jam with a healthier and more natural taste. For this reason, traditional preserving sugar is not used, and lemon peel is preferred instead.
Cooking with lemon peel is a great technique to naturally gel jams and preserves. This method shows how traditional techniques can provide a healthier and tastier option for jams and preserves compared to industrial methods. Give it a try and experience the difference that natural pectins can make in your jam!
TIPS AND TRICKS FOR JAM WITHOUT PRESERVING SUGAR
- Use organic lemons: Since the peel is also cooked, it’s important to use organic lemons that are free from treatment.
- Wash and dry thoroughly: Before use, make sure to wash the lemons thoroughly to remove any dirt. It’s also important to dry them thoroughly.
- Cooking: Add the lemon peel to the saucepan along with sugar and cook.
TIPS AND TRICKS FOR MAKING JAM
- Use fresh, ripe strawberries for the best flavor. You can buy them at the farmers market or pick them yourself.
- Get creative with variations. You can add a pinch of vanilla or a few mint leaves to customize your jam.
- Store the jars in a cool, dark place to keep the jam fresh for several months. Once opened, always store it in the fridge.
JAMS AS A GIFT FROM THE KITCHEN
Few things are as delicious as homemade strawberry jam spread on a fresh slice of bread. The sweetness of the strawberries combined with a hint of lemon juice creates an unbeatable flavor that will remind you of sunny summer days. Homemade strawberry jam is not only a delightful treat, but also a perfect gift for friends and family. Try making it and savor the unique taste! You can find several recipes for homemade jams on my blog, such as oriental jams.
Morabaye Chagale Gerdoo – Green Walnut Preserves – مربای گردو
Morabayeh Gol – Persian Rose Petal Jam – مربای گل سرخ
Morabay-e Havij – Karotten-Orangen-Konfitüre mit Kardamom und Rosenwasser
Morabay-e Albaloo – Persische Sauerkirsch-Konfitüre
Morabay-e Anjir – Fig Jam – مربای انجیر.
Morabay-e Beh – Persische Quitten-Konfitüre
USES OF STRAWBERRY JAM
Strawberry jam is a versatile ingredient that can be used in more ways than just spreading it on bread or rolls. It can be incorporated into a wide range of recipes and dishes, whether sweet or savory, and even in drinks or as a gift. The possibilities are almost endless! Take a look at these creative ideas for using your homemade strawberry jam in new and exciting ways.
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Breakfast and brunch
Pancakes and waffles: Use the strawberry jam as a topping for pancakes, waffles or crêpes. You can also stir it into the batter to add a fruity note.
Yoghurt and muesli: Stir a spoonful of strawberry jam into your yoghurt or muesli for a sweet and fruity addition.
Smoothies: Add a spoonful of jam to your smoothie for added flavor and natural sweetness. -
Baking and desserts
Cakes and tarts: Use the jam as a filling for cakes, sponge rolls or layer cakes. It also tastes great in or on cheesecakes.
Cookies: Fill your favorite cookies or Linzer cookies with strawberry jam.
Muffins and cupcakes: Use the jam as a filling or as a topping on your muffins and cupcakes. -
Savory dishes
Sauces and marinades: Strawberry jam can be a great base for a sweet and sour sauce for poultry or pork. Just mix with a little vinegar and spices and drizzle over the meat.
Salad dressings: Finish off your salad dressing with a spoonful of strawberry jam. It goes very well with spinach salads or salads with goat’s cheese.
Sandwiches: Combine the jam with cheese or ham in a sandwich for the perfect taste combo. -
Drinks
Cocktails: Mix the jam in cocktails for a fruity twist. Strawberry jam goes well with sparkling wine or white wine.
Iced tea and lemonade: Add a spoonful of jam to your iced tea or lemonade for a fruity taste. -
Gifts
Homemade gifts: A jar of homemade strawberry jam is a perfect gift for friends and family. Wrap it up nicely and add a small recipe booklet with ideas on how to use it.
LECKERES FÜR JEDEN TAG BERRY LOVE
It’s the first Sunday of the month again, which means it’s time for a new round of “Delicious for Every Day”! This time, we’ve prepared a fruity and summery theme: “Berry Love”. We’re focusing on these little power packs today and present a variety of recipes. We invite you to try out the recipes and share your thoughts with us. Tell us how you express your love for berries in the kitchen and let’s celebrate together the variety and enjoyment that these little fruits offer.
Gabi von “Langsam kocht besser” mit Pistazien Panna Cotta mit Erdbeeren
Sylvia von Brotwein mit Erdbeertarte Rezept
Caroline von Linal’s Backhimmel mit Blaubeer Monkey Bread
Britta von Brittas Kochbuch mit Blätterteigwaffeln mit Erdbeeren
Cornelia von SilverTravellers mit Erdbeer Kokos Torte – perfekt für besondere Anlässe
Bianca von ELBCUISINE mit Easy peasy Heidelbeerkuchen mit Joghurt
Martina von ninamanie mit Erdbeer-Mascarpone-Nachtisch
Britta von Backmaedchen 1967 mit Erdbeer-Tiramisu Torte
Kathrina von Küchentraum & Purzelbaum mit Einfache Erdbeertorte
Tina von Küchenmomente mit Beeren-Schmand-Torte
Simone von zimtkringel mit Erdbeerbowle
Silke von Blackforestkitchen mit Törtchen mit Mascarponecreme und Beeren
Michael von SalzigSüssLecker Ricotta Cheesecake mit Erdbeeren
Carina von Coffee2Stay mit Erdbeer-Lassi
Marie von Fausba mit Saftige Strawberry Rolls
INGREDIENTS STRAWBERRY JAM
1 kg strawberries
300 g sugar
1 lemon, halved and squeezed
3 tbsp lemon juice
2 tbsp rosewater, optional
PREPARATION STRAWBERRY JAM
Prepare the strawberries:
Wash the strawberries thoroughly, dry them, and remove the stems.
You can either cut the strawberries into small pieces or leave them whole and cut the larger ones in half.
Place the sugar in layers on the strawberries and let them soak overnight at room temperature to release the juice. Avoid mixing to keep the strawberries whole.
Cook the strawberries:
The next day, place the strawberries along with the juice in a pot and bring to a boil.
Once it starts boiling, add the lemon juice and cook for another 10 minutes. Remove any foam formed during cooking with a ladle.
Remove the strawberries from the juice with a slotted spoon and set them aside to maintain their red color.
Continue boiling the juice with the halved and squeezed lemon peel for 10 minutes until it thickens.
Remove the lemon peel to avoid bitterness.
Add the strawberries again and cook for an additional 3-5 minutes until the strawberry jam thickens.
Optionally, add rose water for an authentic Persian flavor
Do the gelling test:
To check the consistency of the jam, make a gelling test: Pour a small amount onto a cold plate. If the mixture sets and becomes firm, it is ready. If not, continue boiling for a bit longer and test again.
Bottle the jam:
After the strawberry jam has completely cooled, transfer it into clean, sterilized jars and seal the jars tightly.
The jam will keep for approx. 3 months if stored in a dry and dark place. Store in the fridge after opening.
BEFARMAYID!
Susan
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Morabay-e Toot Faranghi – Low Sugar Strawberry Jam
Make this delicious jam with less sugar, allowing you to enjoy its unique sweetness.
Ingredients
INGREDIENTS STRAWBERRY JAM
- 1 kg strawberries
- 300 g sugar
- 1 lemon halved and squeezed
- 3 tbsp lemon juice
- 2 tbsp rose water optional
Instructions
PREPARATION STRAWBERRY JAM
Prepare the strawberries
-
Wash the strawberries thoroughly, dry them, and remove the stems.
-
You can either cut the strawberries into small pieces or leave them whole and cut the larger ones in half.
-
Place the sugar in layers on the strawberries and let them soak overnight at room temperature to release the juice. Avoid mixing to keep the strawberries whole.
Cook the strawberries
-
The next day, place the strawberries along with the juice in a pot and bring to a boil.
-
Once it starts boiling, add the lemon juice and cook for another 10 minutes. Remove any foam formed during cooking with a ladle.
-
Remove the strawberries from the juice with a slotted spoon and set them aside to maintain their red color.
-
Continue boiling the juice with the halved and squeezed lemon peel for 10 minutes until it thickens.
-
Remove the lemon peel to avoid bitterness.
-
Add the strawberries again and cook for an additional 3-5 minutes until the strawberry jam thickens.
-
Optionally, add rose water for an authentic Persian flavor.
Do the gelling test
-
To check the consistency of the jam, make a gelling test: Pour a small amount onto a cold plate. If the mixture sets and becomes firm, it is ready. If not, continue boiling for a bit longer and test again.
Bottle the jam
-
After the strawberry jam has completely cooled, transfer it into clean, sterilized jars and seal the jars tightly.
Recipe Notes
The jam will keep for approx. 3 months if stored in a dry and dark place. Store in the fridge after opening.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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