Moroccan Rose Jam

👨‍🍳 Method

1. 1
   Remove the bitter white base from the fruit, rinse them and let them dry on a towel.

   Kitchen towel
2. 2
   Put the fruit in a bowl with half the sugar and mash until they release juice.

   Bowl
3. 3
   In a pot, boil the water with the rest of the sugar, until the sugar dissolves.

   PotStove
4. 4
   Add the fruit mixture to the boiling syrup, followed by the lemon juice and cumin.
5. 5
   Turn down the heat and simmer 20–25 minutes, until the fruit softens.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 6
   Add the rose water, stir and turn off the heat.

   Stove
7. 7
   Test the thickness: the jam is ready when a drop of it on a cold plate sets.

   💡The plate test: chill a small plate in the freezer ahead of time, drip a little jam onto it and wait half a minute. If the drop wrinkles when you push it with your finger, the jam is ready.
8. 8
   Pour into clean, sterilized jars.

   Jar
9. 9
   Keep in the fridge for up to a month.

   Refrigerator