MORABBA AL-ZAHR
LEBANON
You need to live in an area that grows oranges to be able to make this jam. I normally pick my blossoms in Sicily, but in Lebanon you can buy them in the market when they are in season. The jam is incredibly beautiful, with the white blossoms turning a pastel pink because of the added natural colorant. In Lebanon, where sweets makers use the jam to garnish cream-filled sweets, the jam is colored a violent red, which I find a little too intense, not to mention completely unnatural. The delightful, subtle floral flavor of the blossoms makes this jam a perfect topping for delicate cheeses like ricotta
MAKES TWO ½-PINT (250 ML) JARS
2¼ pounds (1 kg) orange blossoms
4 cups (800 g) raw cane sugar
A few drops of natural red food coloring
½ cup (125 ml) lemon juice
1. Pick the petals cleanly off the blossoms, trying not to tear them. Put them in a medium saucepan and cover the blossoms with water to about ¾ inch (2 cm). Bring to a boil over medium heat and continue to boil for 30 minutes, until they have softened but still retain their shape. Drain and rinse under cold water, then let soak in a fresh bowl of water.
2. Put the sugar and 6 cups (1.5 liters) water in a medium saucepan and bring to a boil over medium heat. Add the coloring and simmer for 30 minutes, until the syrup has slightly thickened. Let cool.
3. Drain the petals well and add to the syrup. Let soak for 24 hours in a cool place or the refrigerator. Drain the petals in a sieve set over a clean medium saucepan to collect the syrup. Place the syrup over medium heat and boil for 10 minutes, then add the petals and let bubble gently for 10 more minutes. Add the lemon juice and let bubble for another 10 minutes, until the petals have become translucent and have turned a lovely pastel orangey pink color.
4. Transfer the jam to two sterilized ½-pint (250 ml) jars and cover with wax paper. Close the jars and let the jam cool before keeping in a cool place or the refrigerator where it will keep for a year, until blossom season comes around again. Serve as a garnish over creamy sweets or as with any other jam.