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Madjoun Fraiza Maz'har - Algerian strawberry preserve with orange blossom water

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السلام عليكم Greetings friends!

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The strawberry is the queen of Spring fruits: juicy, pulpy, sweet, colorful, with an intoxicating fragrance. It is delicious enough on its own, no real added sweeteners or extra enchancers are needed. But sometimes it is nice to dress up this lovely queen of Spring in a tart, cake, cloud cake, or shortcake. Or even let her step out   in the warm breeze in a virginal (halal) strawberry Daiquiri.But what do you do with strawberries that are overripe, small or bruised - left uneaten? Well never throw them out of course. Ideally, make some type of dish that features it in its pureéd form like in a breakfast bread, muffin, shack of pancakes or a jam.

Today, I purpose to you all using those bruised and overripen berries to make this naturally sweetened preserve (jam) that I learned from my husband's aunt using a very Algerian ingredient - orange blossom water. And did I mention, it has NO sugar at all - but nature's own sweet nectar honey! It is quick and easy to prepare. Lasts for 10days in the fridge and longer if you use the canning method to can the jam. Lovely for a quick breakfast or snack: just toast slices of country-style bread and top with creamy Kiri cheese and a dollop of the jam.

Madjoun Fraiza bel Maz'har 
(Algerian strawberry preserve with orange blossom water)
- makes about 2 cups - 470g

  • 4 cups - 1 kg hulled strawberries
  • 1/3 cup local orange blossom honey ๑۞๑
  • 2 tablespoons fresh lemon juice
  • 2 TBS maz'har (orange blossom water)
  1. Wash the strawberries well. Then hull them.
  2. In a robo, process half the strawberries until coarsely chopped. Leave the rest whole for a chunky jam. (Optionally process all the strawberry for a smooth jam)
  3. Transfer to a large pot and stir in the sugar, orange blossom water and lemon juice.
  4.  Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. 
  5. Transfer jam to a jar and let cool to room temperature. 

To store, seal jar and refrigerate, up to 10 days. Or longer if you canned the jam.

๑۞๑You may substutite any other type of honey you like or equal amount of agave nectar. Or alternatively use  1/2 cup white or raw sugar if you like here.

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