Moraba-ye Toot Farangi - Persian Strawberry Jam
Persian strawberry jam is a delightful treat that brings together the vibrant flavours of fresh strawberries and the unique essence of rose water and vanilla. This recipe holds a special place in my heart, as I picked these strawberries myself at a local farm. Strawberry picking is a joyful activity that always brings back fond childhood memories.
My grandmother had a big garden filled with fruit trees in Karaj, Iran. As children, we loved to explore her garden and pick fruits. This love for fruit picking is deeply ingrained in Persian culture. If you know an Iranian, you’ve probably noticed that we have a knack for spotting and picking fruits from trees, no matter where they are – even on a motorway, private land, or rocky cliff! It’s a Persian phenomenon. Our method is simple: If the fruit tastes nice and nothing happens in the next 5 minutes, it’s good to eat. If we drop dead, well, let’s hope someone makes a note so they avoid it.
Now, let’s dive into making this nostalgic Persian strawberry jam, a perfect blend of tradition and flavour.
You can watch a short video of how I made this jam on Instagram.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 5 min
Cook: 45 min
Total: 50 min
Ingredients (for about 500g / 1.1 lbs)
1 kg / 2.2 lbs strawberries, washed
1 kg / 2.2 lbs sugar
115 ml rose water or 10 ml rose water essence
2 vanilla pods
Juice of one lemon (about 5 tbsp)
Method
Prepare the Strawberries: Wash the strawberries. You can either use whole berries and keep the calyx on or remove it. In Western countries, the calyx is usually removed and the berries are chopped. Both methods are fine, but for a smoother jam, I recommend removing them. If you want to make jam without the calyx, roughly chop the strawberries.
Layer the Strawberries and Sugar: Place the strawberries in the pot you will cook them in. Start with a layer of strawberries, then add a layer of sugar. Continue layering, finishing with a layer of sugar.
Simmer the Strawberries: Place the pot over medium heat and let the strawberries simmer for 30 to 40 minutes.
Remove the Foam: Remove the foam forming on top with a spoon. This is an important step because the foam contains air bubbles and impurities that can affect the appearance and texture of your jam. By removing the foam, you ensure a clearer, more attractive jam with a smoother consistency.
Check the Consistency: You can check if the consistency is thick enough by transferring a spoonful to a small plate and placing it in the freezer for 2 minutes. The cooled-down jam will have the consistency of the jam on the plate, or be even a bit firmer.
Adjust the Consistency: Keep in mind that Persian jams are more liquid than most other jams. If you prefer a thicker consistency, let the jam simmer longer and repeat the consistency test.
Add Flavourings: Once you’re happy with the consistency, add the rose water, fresh vanilla (split the vanilla pod and scrape out the seeds, adding both the seeds and the pod to the jam), and the lemon juice to balance the sweetness with a hint of sourness. The lemon juice also prevents the sugar from crystallising. Stir well and let everything simmer together for 5 more minutes.
Jar the Jam: Transfer the jam to sterilised jars, close them firmly, and let them cool down upside down. Relish in the delightful taste of Persian strawberry jam, savouring it on your own or sharing it with friends and family, evoking sweet memories of warm gatherings and cherished traditions.
I’d love to see your Strawberry Jam! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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