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Mâdjoun el Lendj | Strawberry Tree Fruit Jam

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
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Few days I talked to you all about el lendj (aka strawberry tree fruits) I recently found in the market. i had them sitting around on the counter for a day or two. The kids randomly popping them in their mouths throughout the day. But having bought about a kilo, I needed to get them used up quickly. 

Although the season for preserving is long over, here in Algeria we enjoy several deliciously preservable fruits and vegetables. Linda from Algerian Cuisine group on Facebook shared her mother's jam using these these little berries. I promptly went to test out the recipe, slightly adapting to use less sugar and the addition of orange. 

The result was a totally unique jam that reminded me of a quince and fig butter. The color of the jam a beautiful bright peachy orange with little flecks of from the berries' outter peel. So pretty and delicious! I think it will be become one of my winter recipes.

confiture de arbouse/ Strawberry Tree Fruit Jam 


YIELD: 350-400g jar
PREP TIME: 15 mins
COOK TIME: 40 - 45 mins

  • colander, heavy bottom pot, wooden spoon, food mill, wide-mouthed funnel, kitchen mits, jars with lids, 


  • 1kg strawberry tree fruit
  • 350g sugar
  • juice of one orange
  • zest of one orange
  • 1 TBS orange blossom water

RINSE the berries in cold water using a colander. Place the berries in a heavy bottom pot along with the orange zest, and sugar juice.

COOK the berries for about 15 minutes, stirring frequently with a wooden spoon until the berries are soft. Allow to cool.

MASH the jam through a food mill to remove the seeds and have a smooth pureed jam.

RETURN the jam to the pot. Sprinkle with the sugar and continue to cook for an additional 10 minutes until thickened.

REMOVE from the heat and ladle into stertilized jars. Use a wide- mouthed funnel if needed. 

STERILIZATION: Fill a large heavy bottom pot with water. Place the jars in the pot. Allow to come up to a boil, then simmer for about 15 minutes. Then remove from the heat. Let the jars cool in the pot completely before handing.

Spread on any your favorite pancakes, BeghrirMaârek / M'semmen, bread, or breakfast breads. My favorite is La Mouna, an Algerian orange scented brioche ... coming soon!

After cooling you can store the jam for 6 -12 months in a dry, cool and dark place. And unsteritlized jam in the fridge for about week and half.

Quick and Easy Sterilization
Quickest and easiest way to sterilize jars is to wash and rinse your jars leaving them a little wet. Place them in the microwave for about 45 seconds. Remove with kitchen mits.

CATEGORIES: QUICK AND EASY, jam and preserves, BUDGET RECIPES, winter, Algerian

source: adapted from linda's mother's recipe

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