Nectarine Murabba with Cardamom, Lemon, and Rosewater

by0| PUBLISHED Jul 9, 2013 12:00 AM
Nectarine Murabba with Cardamom, Lemon, and Rosewater
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.

Yield: makes 2 Pints


  • 2 cups sugar
  • 2 lb. nectarines, peeled and cut into 1½" pieces (about 6 medium)
  • <sup>1</sup>⁄<sub>2</sub> tsp. ground cardamom
  • <sup>1</sup>⁄<sub>2</sub> tsp. rosewater
  • <sup>1</sup>⁄<sub>4</sub> tsp. kosher salt
  • Juice of 2 lemons


  • 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.