Nectarine Murabba with Cardamom, Lemon, and Rosewater

Nectarine Murabba with Cardamom, Lemon and Rosewater
Nectarine Murabba with Cardamom, Lemon and Rosewater
Ripe nectarines and a touch of rosewater transform into a fragrant condiment that's equally good topping ice cream as it is accompanying grilled meat or fish.Laura Sant

Murabba is a sweet-savory jam pickle (achaar) common in Indian and Pakistani cuisines. Ripe nectarines and a touch of rosewater transform into a fragrant condiment that's equally good topping ice cream as it is accompanying grilled meat or fish. This recipe first ran with Karen Solomon's web exclusive story Preserve the Season: Nectarine Murabba.

Nectarine Murabba with Cardamom, Lemon, and Rosewater
Murabba is a sweet-savory jam pickle common in Indian and Pakistani cuisines. This version uses ripe nectarines and a touch of rosewater for a fragrant condiment that's equally good topping ice cream as it is accompanying grilled meat or fish
Yield: makes 2 Pints

Ingredients

  • 2 cups sugar
  • 2 lb. nectarines, peeled and cut into 1½" pieces (about 6 medium)
  • 12 tsp. ground cardamom
  • 12 tsp. rosewater
  • 14 tsp. kosher salt
  • Juice of 2 lemons

Instructions

  1. Bring sugar and 1 cup water to a boil in a 4-qt. saucepan over medium-high heat. Add nectarines and cook, stirring, for 1 minute. Remove pan from heat and stir in cardamom, rosewater, salt, and lemon juice. Divide fruit between two 1-pt. glass jars with resealable lids; cover with syrup, reserving excess for another use. Seal jars with lids. Let cool to room temperature and then store in refrigerator for up to 2 weeks.