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Sugars in making Murabba

Sugars plump the fruit being preserved making it firm improve texture enhance flavor and color

Sugar is used for following reasons

1. Plump the fruit being preserved making it firm

2. Curb growth of microorganisms

3. Make single thread syrup to make Murabba. The osmotic pressure destroys the existing bacteria virus yeast and mold microbes.

4. Improve texture

5. Enhance Flavor

6. Enhance color

In the olden days,  Mishri (Rock candy) was used to make syrup for Murabba. Nowadays. white table sugar is used.

Color is important to eye appeal. Normally, you need a clean clear syrup. Sometimes, the color reflects the color of the exemplar. Therefore, Jaggery and brown sugar are not used.

One should use caution in using Honey or Corn syrup. Most of the low calorie sugar substitutes don't work well.