Recipe: Apple Jam (Muraba-e-Saib)

Recipe Source: Saberi, Helen.  Afghan Food & Cookery.  Hippocrene Books, New York, 2000 p. 266

I know I've mentioned this before, but just in case you missed that day's post I'll mention it again.  I've been really frustrated lately trying to find unique, interesting gifts to give at Christmas.  I decided this year that I'm going to do my best to give some homemade jams and jellies as gifts.  Christmas isn't supposed to be about spending piles of money, it's supposed to be about taking extra time to delight the ones you love and show your affection.  The way my family has always shown affection is through food, so that's what I'm going to do.  This, of course, means finding a pile of jam and jelly recipes.  That shouldn't be too difficult; after all, my Persian cookbooks are full of recipes for exciting-sounding preserves.  My lone Afghan cookbook has plenty of recipes on offer too. 

So I found this recipe in my Afghan cookbook, and it looked tasty.  I decided that I would use it to use up some of the many apples on my kitchen counter.  After making it, I spooned a little onto a dish to see what it tasted like - after all, you wouldn't want to give a gift if you didn't know the quality.  I absolutely, totally fell in love with this jam.  According to the author, it is more like a compote and is usually served on top of yogurt as a dessert.  It would be wonderful that way.  I also made it into tartlets (to be posted at a later date) that turned out quite well.

The only problem?  Well, the only jars I had on hand were these mammoth 32-ounce jars.  I got exactly two jars out of this, despite tripling the recipe.  I went out, ordered a bunch of much smaller jars, and am currently awaiting my chance to make another batch of this delicious treat. 

Muraba-e-Saib (makes 64 ounces of jam; approx. $0.07/ounce)

12 apples - I used Macintosh

3 tablespoons lemon juice

Sugar equal to the weight of the apples (I got 2 lb. 1 3/4 ounces of apples, so that's how much sugar I used)

18 tablespoons water

3 pinches saffron

3 tablespoons rosewater

Equipment:

• Water bath canner plus accouterments
• Stockpot
• Large saucepan
• Jars of the appropriate size for your needs - this is important! - plus lids and bands
• Ladle

1. Peel and core the apples, then slice thinly.  (You don't have to slice them too thinly; you don't need a mandoline or anything like that.)
2. Sprinkle the apples with the lemon juice.  This will prevent discoloration.
3. Put the apples and the sugar in the saucepan with the water.  Bring to a boil, removing any scum that may develop.
4. Boil gently until the apples are slightly softened and begin to look translucent. 
5. Add the saffron to the mix.  Stir carefully, but thoroughly, and boil another few minutes.
6. Meanwhile, prepare your jars, lids, bands and the water bath canner.  Fill the stock pot with water to cover the jars and accessories and bring to 180 degrees.  Fill the canner a little more than halfway (enough to cover jars once immersed in the water) and bring to 180 degrees. 
7. When the jam has reached the jelling point, add the rosewater and remove from heat. 
8. When everything is ready, ladle the jam mixture into the clean jars.  Top with the lids, seal with the bands, and lower into the water bath.
9. Bring the water bath canner up to a rolling boil, then lower the jars in using the rack. 
10. Cover the canner and process the jars 30 minutes. 
11. Remove from the canner and let cool naturally 24 hours. 
12. Store or give as gifts.  Refrigerate after opening.