Sauces & basics
Watermelon Jam (qovun murabbo)
A soft, melting jam made from watermelon flesh, with the rind removed. It keeps well for a long time and is traditionally enjoyed at breakfast.
Ingredients
Instructions
- Cut the watermelon into pieces, remove the seeds and rind, and keep only the flesh.
- Roughly crush the flesh in a large, heavy-bottomed saucepan.
- Add the sugar and lemon juice, then let it stand for 20 minutes so the sugar dissolves.
- Split the vanilla pod, scrape out the seeds and add them to the mixture along with the pod.
- Bring to a simmer and cook over medium heat for 45 to 60 minutes, stirring, until thick.
- Remove the vanilla pod, then pour the hot jam into sterilised jars.
Variations and tips
Without vanilla. Replace the vanilla with a pinch of ground cardamom for a more oriental flavour.
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Uzbekistan
Uzbekistan
Uzbekistan
Uzbekistan
Uzbekistan
Uzbekistan
Uzbekistan
Uzbekistan
Original Ecomely recipe.