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Flavorful Persian Mulberry Saffron Jam Recipe with Cardamom Rose

Persian mulberry saffron jam - featured image
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A fragrant and exotic Persian mulberry jam infused with saffron, cardamom, and rose water, perfect for breakfast or tea time. This jam combines traditional spices with fresh mulberries for a unique and comforting flavor.

Ingredients

Scale
  • 4 cups fresh mulberries (about 600 grams)
  • 2 cups granulated sugar (400 grams)
  • 1/2 cup water (120 ml)
  • 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
  • 1/2 teaspoon ground green cardamom
  • 1 tablespoon rose water
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  1. Place 1/4 teaspoon of saffron threads in a small bowl and add 2 tablespoons of warm water. Let it steep for at least 15 minutes to release its vibrant color and aroma.
  2. Rinse the mulberries gently under cold water, then drain well using a colander. Remove any stems or leaves.
  3. In a large saucepan, mix 2 cups sugar with 1/2 cup water. Stir over medium heat until the sugar dissolves completely, about 5 minutes.
  4. Carefully add the mulberries to the sugar syrup. Stir gently to combine, then increase heat to medium-high and bring to a simmer. Let it cook for about 20 minutes, stirring occasionally to prevent sticking.
  5. Stir in the soaked saffron (including water), 1/2 teaspoon ground cardamom, and 2 tablespoons freshly squeezed lemon juice.
  6. Continue cooking the mixture for another 15-20 minutes, stirring occasionally, until the jam thickens and the color deepens. Test the setting point by placing a small spoonful of jam on a cold plate; if it wrinkles when pushed with your finger, it’s ready.
  7. Remove from heat and stir in 1 tablespoon of rose water.
  8. Ladle the hot jam into sterilized jars, leaving about 1/4 inch (0.5 cm) headspace. Seal immediately and let cool to room temperature before refrigerating.

Notes

Skim off foam during cooking to keep jam clear. Use ripe fresh mulberries for best flavor. Test jam setting with cold plate test. Add rose water at the end to preserve aroma. Sterilize jars well to prevent mold. For lower sugar, reduce sugar by 1/3 and add natural pectin powder. Can be made in a slow cooker on low for 3-4 hours.

Nutrition

Keywords: mulberry jam, saffron jam, Persian jam, cardamom, rose water, fruit preserve, homemade jam, breakfast spread, tea time

Find it online: https://gleefulfork.com/flavorful-persian-mulberry-saffron-jam-recipe-with-cardamom-rose-easy-steps/