All posts tagged: Jam

Apple Mint Jelly

Today I welcome autumn with a dream in green. My delicious apple mint jelly gives pleasure to the palate and eyes at the same time. Quite fancy with mint, which also provides some freshness. This tastes very fine, and also looks great. In my green apple mint jelly, the finely chopped mint leaves are a great eye-catcher. One half I dyed with green food coloring* and the other half I left natural. The jelly is great as a fruity spread for breakfast. Filled in pretty glasses, the Apple Mint Jelly is also a fancy gift idea. In addition, a great souvenir for friends, parties, or brunch. You can use apple mint jelly as a spread, for baking, or as an ingredient in desserts or compotes. It also tastes delicious as a side dish to cheese platters!

Morabay-e Anjir – Fig Jam مربای انجیر

Morabay-e Anjir – Fig Jam مربای انجیر

Between July and November is fig season and I got some very nice examples from our neighbor. I don’t know why I have not yet planted my own fig tree in the garden, but it’s definitely time to do. Morabay-e Anjir – fig jam مربای انجیر is made from fresh whole figs and is infused with cardamom, vanilla and saffron. Believe me, the spicy and oriental sweet fragrance is a true joy for your senses. In daily life, quince, carrot, rose or cherry jam are more popular in Persia. Honey-sweet fig jam, on the other hand, is served with bread, butter or clotted cream more on special occasions for breakfast. A sweet delight for real gourmets.

Morabayeh Gol – Persian rose petal Jam مربای گل سرخ

Morabayeh Gol – Persian rose petal Jam مربای گل سرخ

In a wind-protected corner of my garden grows a very special flower: the Damascene rose “Rose de Resht”. Every year I prepare something different from its petals with their strong rose fragrances, for example Sharbat-e Gol – rose lemonade or rose butter. This year I prepared Morabayeh Gol – Persian rose flower jam مربای گل سرخ from the petals of my Rose de Resht. Those who try rose jam for the first time are usually both excited and irritated at the same time, because for most it is a new eating experience. For me, the rose petal jam is an essential part of an expansive Persian breakfast. It requires to butter a piece of Arabic or Lavash bread, then adding some rose jam on it and top it with Sar Sheer. Since the jam is a bit syrupy, it should be eaten teaspoon by teaspoon. To do this, put some of the spread on the bread, take a bite and repeat. Sar Sheer is just as clotted cream and in turkey known as kaymak. Do …