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How to make Orange Blossom Jam (Morabbayeh Bahar Narenge)
Ingredients

Makes around 1kg

  • 300g orange blossom
  • 900g sugar
  • 3 cups water
  • 1 tablespoon gelatin powder or 2 sheets of gelatin
  • 3 tablespoons lemon juice 
Directions
  • First, remove the petals.
  • Place the petals in a pot, add 3 cups water and bring to boil.
  • Now drain and repeat the process two more times to remove the bitterness from the petals.
  • In a pot, place the petals, add sugar, water and bring to boil.
  • Now cover and cook on a medium heat for 30 minutes.
  • Uncover and continue to cook until the jam thickens.
  • Dissolve the gelatine in hot water, add to the jam and cook for 5 minutes.
  • Now add lemon juice and cook for another 5 minutes.
  • To see if the jam is ready, pour 2-3 tablespoons of the jam in a small dish and let it cool.
  • If it’s too runny, you need to cook it a few more minutes to allow it to get thicker.
  • Turn off the heat and let cool.
  • Once cooled you can store the jam in a jar.
  • Now enjoy (nooshe jan). 
Tips

We add lemon juice to stop the crystallization of the jam. 

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