Seb Murabba (Apple sweet preserve) Recipe

The Murabba (sweet preserve) made of fresh apple in saffron sugar syrup

How to make Murabba (Indian Sweet Preserve)?

Ingredients

Cure Apples in Fitkari and Choona

1. Apples: 2 pounds

2. Water: 4 cups

3. Pickling-lime (Paan Choona): ½ teaspoon

4. Alum (Fitkari): ½ teaspoon

Syrup

1. Water: 2½ Cups

2. Sugar: 3 Pounds

3. Salt: 1/8 teaspoon (pinch)

4. Lime juice: 1 Tablespoon

Juice from one fresh Lime

5. Saffron: 1 teaspoon

Method

Cure Apple in Fitkari and Choona

1. Peel and cut Apples in to ¼" thick slices crosswise. With the knife cut out the core. Discard core and seeds Prick each slice with a fork few times

2. Mix water, Fitkari, and Choona. Add apple slices..

3. Cure for 12 hours

4. After 12 hours, remove the apple slices from the solution. rinse and soak in cold water for 15 minutes. Repeat the drain rinse and soaking steps in fresh water two more times. Remove apple slices and set aside.

Syrup

1. Mix water, salt, lime juice, and sugar. Bring to a boil.

2. Heat to 220º F or one thread consistency

3. Add apple slices. Simmer till apple slices are just tender and slightly translucent

bout 30 minutes.

4. Let it cool and cure for 12 hours at room temperature.

5. Remove apples with a slotted spoon. Set apple aside

6. Put the syrup back on heat. Bring to a boil.

7. Heat to 220º F or one thread consistency

8. Turn off heat.

9. Crush saffron within your fingers. Add to syrup

10. Return the apple slices to the syrup. Let it cool to room temperature

11 Transfer the contents to sterilized jars.

12. Tie the mouth with muslin cloth. Age for 12 hours at room temperature

13. Remove muslin cloth. Secure with sterilized lid

Store in cold dry place. Good for one year.