Nectarine Murabba with Cardamom, Lemon, and Rosewater

Name: Nectarine Murabba with Cardamom, Lemon, and Rosewater
Total time: PT0D0H0M
Yield: makes 2 Pints
Ingredients: 2 cups sugar; 2 lb. nectarines, peeled and cut into 1½" pieces (about 6 medium); 1 ⁄ 2 tsp. ground cardamom; 1 ⁄ 2 tsp. rosewater; 1 ⁄ 4 tsp. kosher salt; Juice of 2 lemons

Serves
makes 2 Pints

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.

Ingredients

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

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Instructions

Step 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.