Moraba-ye Kadoo Halvaie - Persian Pumpkin Jam

I have always wanted to make مربای کدو حلوایی - pumpkin jam but for one reason or another, I never got around to it. One reason was knowing that my modified version of this recipe wouldn't turn out as good as my grandmother's. I always knew that I had big shoes to fill when it came to cooking. My paternal grandmother who we called Khanoum Ahvazi (lady from Ahvaz) was known for her delicious jams, pickles, and khiar shoor (pickled cucumbers). All her food looked and tasted amazing. Khanoum's pumpkin jam was different from any other ordinary jam; the pumpkin pieces were somewhat transparent, crisp, and slightly crunchy on the outside but soft and perfectly sweet on the inside.

What made the pumpkin pieces glass-like and crunchy was the use of آب آهک calcium oxide. I have been told that it's safe to use in food preparation if the directions are followed carefully. I imagine that my grandmother used her mother's recipe and that's how they all made this delicious pumpkin jam. However, since I am an advocate for non-chemical cooking I didn't want to use calcium oxide or any other kind of chemical in my cooking. Therefore, this recipe is not the exact same as my grandmother's. Not only did I not use the required calcium oxide solution, which was one of the key ingredients in this recipe, I essentially made this jam-based solely on the memory that I had of its taste, texture, color and nostalgic feelings for this childhood favorite. After making four different batches to get the pumpkin jam just right, I can finally say that I am pleased with the results and that this is also a healthier version.

Moraba-ye Kadoo Halvaie - Pumpkin Jam

Ingredients:
Yields: approximately 5 cups

2 1/2 pounds pumpkin, peeled, seeded, and cubed
2 cups sugar
1 1/2 cup water
2 tablespoons lime juice
3-4 cardamom pods
2 tablespoons rosewater

Method:

1. In a small, heavy-bottomed pan, combine the sugar and water. Bring to a boil over medium-low heat until the sugar has completely dissolved in water, stirring occasionally. Reduce the heat and simmer on low heat for about 10 minutes or until the syrup slightly thickens. Set aside.
2. Put the pumpkin cubes into a large pot, pour the syrup over it and add the lime juice and cardamom.
3. Bring to a boil for 5-7 minutes on medium-high heat. Reduce the heat to medium-low, placing the lid slightly open (ajar). Cook for an hour or until they are very soft, gently stirring occasionally.
4.  Add the rosewater in the last 10-15 minutes. You may want to remove the cardamom pods from the jam after cooking.
5. Scoop the jam into clean and dry jars and store the jam in a cool dark place or refrigerate.

Enjoy!

Moraba-ye Beh - Persian Quince Jam with Cardamom and Rose Water

Recently, a reader left a comment on my blog asking for a recipe for quince jam, and that's when I decided to make this gorgeous, colorful, and fragrant preserve while quinces are still in season. مربای به (Persian quince jam) was always part of a typical Persian sobhaneh (breakfast) back home in Iran. breakfast often included freshly baked warm bread, barbari, taftoon, or sangak, straight from the tanoor, a hot cup of freshly brewed chai (tea), sarshir (breakfast cream), panir (my favorite is Lighvan), butter, and honey. 

Among the many jams, quince jam stood out with its beautiful color, aroma. and delicate sweetness. I recommend making a large batch, because this is the kind of jam you'll find yourself eating right out of the jar. I wish I could tell you how long it lasts in the fridge, but after a month, I honestly wouldn't know; it never makes it that long in our house. 

It's truly amazing to watch the transformation of this light yellow, tart, and woody fruit into a sweet fruit jam with a deep, ruby-red color and a texture soft enough to melt in your mouth.

This time of year, when quince is in season, is the perfect time to make the hearty one-pot meal known as tas kabab layered with slices of quince, or the comforting fall favorite khoresh-e beh (quince stew).  Quince has a thin, delicate skin that usually doesn't need to be peeled; just rinse it well, and with a sharp knife, gently remove the core. Don't throw away the seeds! They have long been used in Iranian homes for their medicinal properties. As I mentioned in one of my previous posts, a teaspoon of quince seeds steeped in a cup of hot water can help soothe a minor sore throat and chest discomfort.. Nothing from this beautiful fruit goes to waste!

Moraba-ye Beh - Persian Quince Jam

Ingredients

Makes about 4 pint jars 

-7 medium-sized quinces, rinse well under running water, pat dry, remove any brown spots and core, slice or cut into bite-sized pieces
-2 cups sugar (adjust to taste)
-3-4 tablespoons freshly squeezed lemon or lime juice
-1/4 teaspoon ground cardamom or 2-3 whole cardamom pods 
-1 tablespoon rose water (optional)

- 4 cups of water

Method

1.  Sprinkle 1-2 tablespoons of lemon juice over the sliced quince.
2. In a large, heavy-bottomed saucepan, combine the sugar and 4 cups of water. Bring to a gentle boil over medium heat, uncovered. Reduce the heat and simmer for about 10 minutes or until the syrup thickens slightly. 
3. Stir in the cardamom and add the quince slices to the syrup. Bring it back to a gentle boil over medium heat. Add the remaining lemon juice, and if necessary, add a little more water.
4. Cover and simmer over low heat for about 2 hours. To achieve that deep ruby-red color, try not to remove the lid during cooking to ensure that the quince slices develop the desired rich color. 
5. Add the rose water and simmer for another few minutes.
6. Remove from heat and let the jam cool.
7. Ladle it into sterilized jars, seal tightly, and refrigerate.

Serve for breakfast with butter, cheese, and warm bread, or as a topping with thick yogurt or vanilla ice cream. 

Enjoy!