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Murabba is a South Asian fruit preserve traditionally made by cooking whole or large chunks of fruit in sugar syrup until crystallisation occurs, resulting in a glossier, firmer texture than Western-style jams.
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Unlike Western preserves that often contain pectin, murabba relies solely on sugar concentration and slow cooking for preservation, leading to a more candied final product.
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Common fruits used in murabba include Indian gooseberry (amla), mango, apple, and quince, though the preparation method remains consistent regardless of the fruit chosen.
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Murabba typically maintains the fruit's original shape and integrity, whilst jams and preserves usually break down the fruit into a more homogeneous consistency.
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The sugar concentration in murabba is significantly higher than in Western preserves, often reaching a ratio of 1:1 or more between sugar and fruit, contributing to its longer shelf life.
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Traditional murabba-making involves repeated cooking and resting periods over several days, unlike most Western preserves which are made in a single cooking session.
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Murabba is often consumed medicinally in small quantities, particularly in Unani and Ayurvedic traditions, whereas jams and preserves are primarily seen as breakfast spreads or cooking ingredients.
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The syrup in murabba tends to be thicker and more viscous than that found in preserves, often developing a near-solid consistency when cooled, creating a distinctive crystalline coating around the fruit pieces.
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Have you ever tried making Murabba at home?
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