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The Morabba Apple Jam with Cinnamon and Rosewater

Course Staple
Cuisine Claudys' Cuisine, Lebanese
Keyword Cinnamon, Dessert, Lemon juice, Nutmeg, Pastry FIlling, Red Apples, Rosewater, Spread, Staple, Sugar, Sweet Snack
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 500 ml Can

Ingredients

  • 4 cups Red Apples (ripe but fresh) peeled and diced
  • 2/3 cup Sugar
  • 1/4 tsp Ground Nutmeg
  • 1 Lemon (juiced)
  • 2 sticks Cinnamon (small)
  • 2 tsps Rosewater Optional

Tool

  • 1 500ml Glass Jam Can with Lid or 2 of 250ml each (must be sterilized)
  • 1 Tablespoon (metal) to freeze for the Jam completion's test
  • Clean Fabric + Elastic band to cover the jar during cooling time

Instructions

  1. Warm the sugar in the microwave (or the oven). You need it just warm enough without melting or caramelizing. 

    Warming the sugar is important. It allows a quicker boiling hence cooking of the fruits, which preserves their fresh taste.

  2. In a large casserole, add the warmed sugar to the apple cubes and mix them well. Add the remaining ingredients all and turn on the heat to medium-high heat. Stir regularly until the mixture starts steaming.

    Lower the heat to medium-low, and leave the mixture to simmer for 20 to 30 minutes for the apples to tender and the jam to thicken.

TESTING COMPLETION: IMPORTANT TIP TO ENSURE THE JAM IS DONE:

  1. Freeze the tablespoon in the freezer for a minute or so. At the 20 minutes of the jam simmering, bring the tablespoon and dribble several JAM drops on it. 

    Wait few seconds then run your finger through the jam to see if it leaves a distinct track or if the surface wrinkles.

    If it doesn't, you need to keep cooking the jam until it does. Repeat the test few minutes later. Do not exceed the total of 30 minutes.

Cooling and Storing

  1. Turn off the heat, remove the cinnamon sticks, and allow the jam to set down for few minutes. Carefully transfer the jam into the jar. Cover with the clean fabric and hold it tight with the elastic band.. Set aside to cool down. 

  2. Once well cooled at room temperature, seal the jar with its lid, and store in the refrigerator. It can last you for about three weeks.