Murabba & Preserves

Murabba is a North Indian and Pakistani preserve made by simmering whole or large pieces of fruit in sugar syrup, often with cardamom or saffron, until the fruit turns translucent. Amla murabba, made from Indian gooseberry, is the best known, and apple, carrot and mango are made the same way. It is part of pickles, pastes and sauces, on the sweet side of the shelf.

Sri Lanka has its own tradition of fruit preserves. Chow chow preserve, made from chayote, pumpkin preserve and ginger preserve are cooked in syrup until candied, then chopped into the rich, dark Sri Lankan Christmas cake along with cashews, dates and semolina. They are also eaten on bread or with a cup of tea, and a spoon of ginger preserve goes well with plain yoghurt.

Eat murabba a piece at a time after a meal, with a paratha for breakfast, or chopped over ice cream. Keep jars sealed and cool, and use a clean, dry spoon so the syrup does not ferment. For other sweet jars, see chutneys, and for fruit to bake alongside these preserves, dried fruit and tutti frutti and candied peel.